This one pot sun-dried tomato pasta recipe is made with sun-dried tomatoes, garlic, heavy cream, and parmesan for an easy weeknight dinner.
This recipe is perfect when you don't have much time to cook but still want a delicious and healthy dinner. You can make this dish in less than 20 minutes.
The creamy sun-dried tomato pasta sauce is made with simple ingredients like penne pasta, sun-dried tomatoes, garlic powder, heavy cream, and parmesan cheese. You can add your favorite protein or veggies to this recipe to make it even more delicious. Serve with some toasty parmesan garlic bread.
Love this one pot pasta recipe? Try more of my pasta recipes like Instant Pot cheeseburger macaroni or tuna pesto pasta.
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Recipe Highlights
- One pot meal: One dish means easy cleanup. This one-pot sun-dried tomato pasta is an easy and delicious dinner recipe that you can get on the table in less than 20 minutes, perfect for busy weeknights.
- Flavorful: The sun dried tomatoes, red pepper flakes, Italian seasoning, tomato paste, and grated parmesan make this recipe so flavorful.
- Simple ingredients: The recipe uses simple ingredients and is easy to make, requiring just a large pot or Dutch oven.
Ingredients
- Olive oil: To sautee the garlic.
- Garlic: For flavor.
- Red pepper flakes: Dried and crushed red chili peppers to add heat.
- Sun-dried tomatoes: Tomatoes that have been dried in the sun to intensify their flavor. Use oil-packed sun-dried tomatoes for this recipe (usually found in the grocery store on the pasta aisle near the pesto).
- Tomato paste: A concentrated tomato product used to thicken and flavor sauces.
- Italian seasoning: A blend of dried herbs usually including oregano, basil, and thyme.
- Garlic powder: Even more garlicky flavor.
- Black pepper: For flavor.
- Penne pasta: Any short pasta cuts will work well.
- Chicken broth: Or vegetable broth for a vegetarian recipe.
- Heavy cream: A rich and fatty dairy product used to add creaminess.
- Parmesan cheese: A hard, sharp, and salty cheese.
- Fresh basil and parsley: Optional fresh herbs to garnish.
See the recipe card for quantities.
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes and sauté for 1-2 minutes, or until fragrant.
Add the chopped sun dried tomatoes, tomato paste, Italian seasoning, garlic powder, and black pepper to the pot. Stir to combine.
Add the penne pasta and chicken broth to the pot.
Stir to combine and bring the mixture to a low boil. Cook the pasta until al dente, stirring frequently while the pasta cooks to prevent the penne from sticking to the bottom of the pot.
If the pasta is not fully cooked and there is no broth remaining, add a splash of water (or more broth) until the penne reached the desired doneness.
Once the pasta is cooked, remove it from the heat and add the heavy cream and parmesan cheese to the pot. Stir until the cheese has melted and the sauce is creamy. If the sauce is too thick, add a splash of water or heavy cream.
Garnish with fresh parsley (optional) and serve warm.
Substitutions and Variations
- Pasta: You can use any type of short pasta cuts like fusilli, rigatoni, or farfalle. You can also use chickpea pasta, spinach pasta, or protein pasta for a healthier option.
- Protein: You can add cooked Italian sausage, chicken, or shrimp to this recipe to make it more filling.
- Veggies: You can add fresh spinach, cherry tomatoes, roasted red peppers, or mushrooms to this recipe to make it more nutritious.
- Sauce: You can use cream cheese, creamy whipped ricotta cheese, or blended cottage cheese instead of heavy cream for a healthier option.
Equipment
- Large pot or Dutch oven: I recommend a large nonstick pot. I find pasta cooked in cast iron coated with enamel tends to stick.
- Wooden spoon: For stirring.
Storage
Leftover pasta can be stored in an airtight container in the refrigerator for up to 3 to 4 days. Reheat in the microwave or on the stovetop with a splash of water or chicken broth to loosen the sauce.
To freeze, allow the pasta to cool, then add it to freezer bags or an airtight container. It's best to package it in smaller portions to make defrosting easier.
FAQ
Generally, you want just enough liquid to cover the pasta. Then you want to stir it frequently while it cooks. I recommend broth instead of water for more flavor.
📖 Recipe
One Pot Sun-Dried Tomato Pasta
Equipment
Ingredients
- 1 tablespoon olive oil
- 4 cloves garlic minced
- ¼ teaspoon red pepper flakes
- 8 oz oil-packed sun dried tomatoes chopped
- 2 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- 1 pound penne pasta
- 4 cups chicken broth
- ½ cup heavy cream
- ½ cup shredded parmesan cheese
- Fresh basil and parsley chopped (optional, for garnish)
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes and sauté for 1-2 minutes, or until fragrant.
- Add the chopped sun dried tomatoes, tomato paste, Italian seasoning, garlic powder, and black pepper to the pot. Stir to combine.
- Add the penne pasta and chicken broth to the pot. Stir to combine and bring the mixture to a low boil. Cook the pasta until al dente, stirring frequently to prevent the pasta from sticking to the bottom of the pot. If the pasta is not fully cooked and there is no broth remaining, add a splash of water until the penne reached the desired doneness.
- Once the pasta is cooked, remove it from the heat and add the heavy cream and parmesan cheese to the pot. Stir until the cheese has melted and the sauce is creamy. If the sauce is too thick, add a splash of water or heavy cream.
- Garnish with fresh parsley (optional) and serve warm.
Video
Notes
Nutrition
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Melissa H. says
This dish turned out to be amazing! Thanks for sharing!