Recipes › Sauce › Sun Dried Tomato Cream Sauce Recipe

Sun Dried Tomato Cream Sauce Recipe

Recipe by Pedro M. A. Neves

This silky Sun Dried Tomato Cream Sauce is a classic Italian preparation that combines the deep, concentrated flavors of sun-dried tomatoes with fresh cream and garlic. Rich yet balanced, it coats pasta beautifully and can be prepared in under 20 minutes, making it perfect for weeknight dinners or elegant entertaining.

Ingredients

• 80g (3 oz) sun-dried tomatoes packed in oil, drained and chopped
• 3 cloves garlic, minced
• 240ml (1 cup) heavy cream
• 120ml (½ cup) whole milk
• 30g (2 tbsp) butter
• 45ml (3 tbsp) reserved sun-dried tomato oil
• 30g (¼ cup) freshly grated Parmigiano-Reggiano cheese
• 8-10 fresh basil leaves, torn
• ½ tsp kosher salt
• ¼ tsp freshly ground black pepper
• Pinch of red pepper flakes
• 400g (14 oz) dried pasta of choice

Instructions

1. Heat the sun-dried tomato oil and butter together in a large heavy-bottomed pan over medium heat until the butter is fully melted and the oil is warm, about 1-2 minutes.

2. Add the minced garlic to the warm oil and butter, stirring constantly for 30-40 seconds until fragrant but not browned.

3. Stir in the chopped sun-dried tomatoes and cook for 2 minutes, stirring frequently, to warm them through and allow their flavors to bloom.

4. Pour in the heavy cream and whole milk simultaneously, stirring constantly to combine smoothly without lumping. Reduce heat to medium-low.

5. Simmer gently for 6-8 minutes, stirring occasionally, until the sauce reduces slightly and thickens enough to coat the back of a spoon. Do not boil.

6. Remove from heat and stir in the grated Parmigiano-Reggiano cheese until fully melted and incorporated. Season with salt, black pepper, and red pepper flakes to taste.

7. Add the torn basil leaves and stir gently to distribute throughout the sauce, reserving a few leaves for garnish if desired.

8. While the sauce cooks, bring a large pot of salted water to a rolling boil and cook the pasta according to package directions until al dente. Reserve 120ml (½ cup) of pasta water before draining.

9. Toss the hot drained pasta directly into the cream sauce, adding splashes of reserved pasta water as needed to achieve desired consistency. Toss gently for 1-2 minutes until every strand is coated.

10. Divide among serving bowls immediately and garnish with extra Parmigiano-Reggiano, fresh basil, and a light grind of black pepper. Serve while hot.

Substitutions

• Replace heavy cream with crème fraîche for a slightly tangier, less rich sauce
• Substitute half the cream with vegetable or chicken broth for a lighter version with less fat
• Use 150g fresh tomatoes puréed with 30g tomato paste instead of sun-dried tomatoes for a fresher flavor profile
• Replace Parmigiano-Reggiano with aged Pecorino Romano for a sharper, more assertive cheese note

Tips

• Do not allow the cream to reach a full boil, as high heat can cause it to break and become grainy; maintain a gentle simmer
• Stir the sauce occasionally during cooking to ensure even heat distribution and prevent the bottom from scorching
• Reserve pasta water before draining—its starch helps the sauce cling to the pasta and allows you to adjust consistency easily
• Sun-dried tomatoes packed in oil often contain superior flavor compared to dry varieties; the oil they're packed in adds depth to the sauce

Sun-dried tomato cream sauce represents the modern evolution of Italian cooking, blending traditional tomato-based preparations with Northern Italian cream traditions. While sun-dried tomatoes became more widely used in Italian cuisine during the 1980s and 1990s, this sauce exemplifies how Italian cooks adapt techniques and ingredients while maintaining the principle of letting quality ingredients shine through simplicity.

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