Creamy Sun-Dried Tomato Penne

Chef’s secret time: I stumbled onto this creamy sun-dried tomato penne while trying to impress a very picky date who loved bold flavors but hated complicated recipes. I kept one trick in my back pocket — always use sun-dried tomatoes packed in oil and roast the garlic a touch longer than feels necessary. That extra step lifts the sauce from “nice” to “I need the recipe.” The kitchen filled with the tangy-sweet perfume of tomatoes and warm butter; the sauce turned glossy and clung to each tube of penne like it belonged there. I’m sharing that little kitchen cheat so you can make this in under 30 minutes and get everyone asking for seconds.

Quick Facts

• Yield: Serves 4
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Why This Recipe is Awesome

This recipe blends tangy, chewy sun-dried tomatoes with a luxuriously silky cream sauce that clings to every piece of penne. It’s quick enough for a weeknight but fancy enough for guests. You get bright tomato notes, a savory hit from garlic and parmesan, and a lovely chew from the pasta. It’s so straightforward even your busiest weeknight can handle it — and the kitchen smells like a trattoria by the end. Who doesn’t love sticky, glossy sauce that begs for bread?

Ingredients

For the Main Dish:

• 12 oz penne pasta (about 3 cups dry)
• 3 tbsp olive oil, divided
• 1 tbsp butter
• 3 cloves garlic, minced
• 1 small shallot, finely chopped (or 1/4 cup onion)
• 6 oz sun-dried tomatoes packed in oil, drained and chopped (reserve oil)
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese, plus extra for serving
• 1/4 cup reserved pasta water (more as needed)
• 1/2 tsp red pepper flakes (optional)
• Salt and freshly ground black pepper, to taste
• 2 tbsp chopped fresh basil or parsley for garnish
• Optional: 8 oz cooked chicken, shrimp, or sautéed mushrooms for protein

For the Sauce / Garnish (if applicable):

• Extra grated Parmesan and a drizzle of reserved sun-dried tomato oil for serving

How I Make It

Step 1:

Fill a large pot with water, add a big pinch of salt, and bring it to a rolling boil over high heat. Toss in the penne and cook until just shy of al dente — usually about 9–10 minutes depending on the brand. The pasta should still have a tiny bite; it will finish in the sauce. Reserve about 1/2 cup of the starchy pasta water, then drain the rest and set the pasta aside. The water smells faintly of wheat and feels silky when you test it between your fingers.

Step 2:

While the pasta cooks, heat 2 tbsp olive oil and 1 tbsp butter in a large skillet over medium heat. Add the shallot and sauté until translucent and soft, about 2 minutes. Toss in the garlic and stir for 30 seconds until fragrant — you’ll smell that warm, toasty garlic note. Watch it closely so it doesn’t burn; burnt garlic turns bitter fast.

Step 3:

Add the chopped sun-dried tomatoes and stir to combine, scraping any browned bits off the bottom of the pan. Pour in the heavy cream and bring the mixture to a gentle simmer. Let the sauce bubble softly for about 3–4 minutes so it thickens slightly and the flavors deepen — the sauce will smell rich and tomato-forward with a hint of caramelized garlic.

Step 4:

Turn the heat to low and stir in the Parmesan until it melts and the sauce becomes glossy. Add the reserved pasta water a little at a time to loosen the sauce if it seems too thick. Add the pasta to the skillet and toss, making sure each piece gets coated. If you added protein, fold it in now and warm through. Taste and adjust with salt, pepper, and a pinch of red pepper flakes if you like a bit of heat.

Step 5:

Plate the penne and finish with a drizzle of the reserved sun-dried tomato oil, a sprinkle of chopped basil or parsley, and extra Parmesan. Serve immediately while the sauce still clings to the pasta. Listen for the quiet clink of forks and watch the sauce shine — that glossy finish tells you you nailed it.

Pro Tips

• Use the oil from the sun-dried tomato jar for extra flavor — replace 1 tbsp of olive oil with it when sautéing.
• Don’t skip reserving pasta water; the starchy water helps the sauce emulsify and cling to the penne.
• If the sauce breaks or seems grainy, lower the heat and whisk in a splash of pasta water to reunite it.
• For a lighter version, swap half the heavy cream with low-fat milk and add a teaspoon of cornstarch to thicken.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap penne for rigatoni, fusilli, or gluten-free penne — cooking time may vary slightly.
• Replace heavy cream with a mixture of 3/4 cup plain Greek yogurt and 1/4 cup milk for a tangy, lighter sauce (add off heat to avoid curdling).
• For dairy-free, use full-fat coconut cream and nutritional yeast for cheesiness — flavor shifts tropical but still tasty.
• Want protein? Add cooked chicken or shrimp. If you add raw chicken, cook to a safe temp of 165°F.

Variations & Tips

• Spicy: Sauté a sliced red chili or bump red pepper flakes to 1 tsp for smoky heat.
• Kid-friendly: Omit red pepper flakes and finely chop the sun-dried tomatoes so kids don’t get big chewy bites.
• Veggie boost: Fold in baby spinach or peas at the end for color and freshness.
• Smoky: Stir in 1 tsp smoked paprika for a barbecue-like twist.
• Seafood: Swap chicken for shrimp; sauté shrimp separately 2–3 minutes per side and toss in at the end.
• Cheesy bake: Transfer to a baking dish, top with extra Parmesan and panko, broil until golden for crispy edges.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Keep the sauce and pasta separate in airtight containers for up to 3 days. Reheat the sauce gently on the stove, add a splash of water or cream, then toss with warmed pasta. For best texture, reheat on the stovetop rather than the microwave.

Can I double the recipe?

Sure thing. Use a larger pot and a bigger skillet (or two skillets). Cooking time stays similar, but you may need a touch more pasta water to loosen the sauce when you double everything.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.

How do I know it’s done?

The pasta should taste slightly firm (al dente) before you finish it in the sauce. The sauce should look glossy and coat the penne without pooling. If the sauce clings and shines, you’re done.

What if I don’t have ingredient X?

Out of sun-dried tomatoes? Use 1 cup of halved cherry tomatoes sautéed until they blister for a fresher flavor. No Parmesan? Try Pecorino or a tablespoon of miso mixed into the sauce for umami.

How I Like to Serve It

I serve this with a crisp green salad dressed in lemon vinaigrette and a big wedge of crusty bread to sop up the sauce. A chilled glass of Sauvignon Blanc brightens the tangy tomato notes in warm months; in fall I pair it with a cozy Pinot Noir. This dish shines for weeknight dinners, casual date nights, or a comforting Sunday supper — it always feels like a hug on a plate.

Notes

• Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove with a splash of water or cream.
• If you add chicken, cook it to a safe internal temperature of 165°F.

Final Thoughts

Closing: Give this one a try tonight — it’s fast, forgiving, and wildly satisfying. Now go impress someone — or just yourself — with your homemade masterpiece!