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This Sun-Dried Tomato Pasta brings together bold flavors in just half an hour. The tangy tomatoes mix with a luscious cream sauce and fresh spinach for a dish that works perfectly whether you're planning a quiet night in or having friends over. It's fancy enough to impress but easy enough for everyday cooking.
An Upscale Meal Made Simple
I can't forget the first time this pasta hit my table. There's something magical about how those zesty sun-dried tomatoes work with the smooth cream sauce. The flavor goes deep without much effort. What I love most is how I can throw it together with stuff that's usually in my pantry. It's my go-to when I want something that feels fancy but won't keep me cooking all evening.
Your Shopping List
- Pasta: 12 ounces rigatoni or whatever shape you like, cooked with a bit of bite left.
- Butter: 2 tablespoons to start your sauce base.
- Flour: 1 tablespoon to mix with butter for thickening.
- Garlic: 3 cloves, chopped small for plenty of flavor.
- White Wine: 1/2 cup dry variety like pinot grigio. Chicken broth works too if you don't want wine.
- Dijon Mustard: 1/2 teaspoon to add richness without taking over.
- Lemon Juice: 1 tablespoon for a touch of freshness.
- Italian Seasoning: 1 teaspoon to bring in those classic herb notes.
- Sun-Dried Tomatoes: 1/2 cup cut into strips for bursts of tang.
- Heavy Cream: 3/4 cup to make everything wonderfully smooth.
- Parmesan Cheese: 1/2 cup freshly grated for the best flavor.
- Spinach: 2 cups fresh leaves to cut through the richness.
- Salt & Pepper: Add to your liking.
Cooking Steps
- Start With Pasta
- Get 12 ounces pasta cooking in salty water until it's got a little bite left. Drain and set it aside.
- Create Your Base
- Put 2 tablespoons butter in a big pan over medium heat. Stir in 1 tablespoon flour and your minced garlic until it smells good, around 1 minute.
- Get Those Flavors Going
- Mix in 1/2 cup white wine, 1/2 teaspoon Dijon mustard, 1 tablespoon lemon juice, and 1 teaspoon Italian seasoning. Let it bubble away until half has gone, about 3 minutes.
- Make It Creamy
- Pour in 3/4 cup heavy cream and add 1/2 cup sun-dried tomato strips. Let it cook for 5 minutes, giving it a stir now and then, until it gets a bit thicker.
- Bring It All Together
- Throw in 1/2 cup fresh Parmesan and 2 cups spinach. Stir until the spinach softens. Mix your cooked pasta into the sauce so it's all coated nicely. Add salt and pepper how you like it.
Tips For Success
I've made this pasta tons of times and picked up some handy tricks along the way. Always save some pasta water before you drain - it's great if your sauce needs thinning. Don't buy pre-grated Parmesan - grating it yourself makes such a big difference in how it melts. And that little bit of Dijon? Don't leave it out. It's not enough to taste but it adds something special that pulls everything together.
Storage Ideas
This pasta tastes best right after you make it but it'll stay good in the fridge for a couple days too. When you warm it up again, try adding a tiny bit of cream or water to bring the sauce back to life. Just heat it slowly and stir it a few times to keep everything nice and smooth.
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Common Questions
- → What type of sun-dried tomatoes work best?
- You can go with dry ones or ones packed in oil. If you pick the oil-packed kind, make sure to drain off the oil before you throw them in.
- → What can I use instead of wine?
- You can swap the white wine with some chicken stock if you don't want to use alcohol, and you'll still get good flavor.
- → Why should I save some pasta water?
- Keeping a bit of the starchy water lets you adjust your sauce if it gets too thick, and it helps keep that smooth, creamy feel.
- → What's the point of cooking pasta al dente?
- Pasta with a bit of bite stays firmer and won't turn soggy when you mix it with the hot sauce.
- → Can I use something instead of cream?
- Heavy cream or whipping cream gives you the best results for this sauce because they're thicker and won't break apart when heated up.