Why You’ll Love This Recipe

I love this recipe because it delivers bold, savory flavors with minimal preparation. I enjoy how the sun-dried tomatoes add a rich, slightly sweet taste that perfectly complements the creamy sauce. It is easy to customize with vegetables or protein, and the leftovers taste just as delicious the next day.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

12 ounces spaghetti
2 tablespoons oil from the sun-dried tomatoes or olive oil
3 garlic cloves, minced
½ cup chopped sun-dried tomatoes
1 cup heavy cream
½ cup freshly grated Parmesan cheese
½ teaspoon Italian seasoning
¼ teaspoon crushed red pepper flakes (optional)
Salt, to taste
Black pepper, to taste
2 tablespoons chopped fresh basil or parsley for garnish

Directions

I cook the spaghetti in a large pot of salted boiling water according to the package directions until al dente. I reserve about ½ cup of the pasta water before draining.
I heat the oil in a large skillet over medium heat.
I sauté the garlic for about 30 seconds until fragrant.
I stir in the chopped sun-dried tomatoes and cook for 2 to 3 minutes.
I pour in the heavy cream and add the Italian seasoning and crushed red pepper flakes.
I let the sauce simmer gently for 3 to 5 minutes until it begins to thicken.
I stir in the Parmesan cheese until it melts into the sauce.
I add the cooked spaghetti to the skillet and toss until every strand is coated. I stir in a little reserved pasta water if I want a thinner sauce.
I season with salt and black pepper to taste.
I garnish with fresh basil or parsley and serve immediately with extra Parmesan cheese if desired.

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Variations

I add grilled chicken, shrimp, or Italian sausage for extra protein.
I stir fresh spinach into the sauce during the last few minutes of cooking.
I include sautéed mushrooms for an earthy flavor.
I replace spaghetti with fettuccine, linguine, or penne.
I add a squeeze of fresh lemon juice before serving to brighten the rich sauce.

Storage/Reheating

I store leftover spaghetti in an airtight container in the refrigerator for up to 3 days. For longer storage, I freeze the sauce separately for up to 2 months, as cream sauces freeze better without the pasta. I reheat the pasta gently on the stovetop or in the microwave with a splash of milk, cream, or reserved pasta water to restore the sauce’s creamy consistency.

FAQs

Can I use milk instead of heavy cream?

I can, but the sauce will be thinner and less rich. I sometimes add a little cream cheese or extra Parmesan to make it creamier.

What are the best sun-dried tomatoes to use?

I prefer oil-packed sun-dried tomatoes because they are softer, more flavorful, and the infused oil adds extra richness to the sauce.

Can I make this recipe vegetarian?

Yes. I simply use vegetarian Parmesan cheese and ensure all the ingredients fit my dietary preferences.

Can I prepare the sauce ahead of time?

Yes. I make the sauce up to two days in advance and store it in the refrigerator. I gently reheat it before tossing it with freshly cooked spaghetti.

What can I serve with Sun-Dried Tomato Cream Sauce with Spaghetti?

I enjoy serving it with garlic bread, a crisp green salad, roasted vegetables, or steamed broccoli for a complete meal.

Conclusion

I enjoy making Sun-Dried Tomato Cream Sauce with Spaghetti because it is creamy, flavorful, and surprisingly simple to prepare. The rich Parmesan cream sauce and tangy sun-dried tomatoes create a delicious combination that turns an everyday pasta dinner into something special. Whether I make it for family, guests, or a cozy dinner at home, it is always a recipe I look forward to serving.

Sun-Dried Tomato Cream Sauce with Spaghetti

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Sun-Dried Tomato Cream Sauce with Spaghetti is a rich, comforting pasta dish featuring tangy sun-dried tomatoes, garlic, Parmesan cheese, and a silky cream sauce. It’s an easy, restaurant-quality meal that’s perfect for weeknight dinners or special occasions.

Author: Laura
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings
Category: Main Course
Method: Stovetop
Cuisine: Italian
Diet: Vegetarian

Instructions

Cook the spaghetti in a large pot of salted boiling water until al dente according to the package directions. Reserve 1/2 cup of the pasta water before draining.
Heat the sun-dried tomato oil or olive oil in a large skillet over medium heat.
Sauté the garlic for about 30 seconds until fragrant.
Stir in the chopped sun-dried tomatoes and cook for 2 to 3 minutes.
Pour in the heavy cream and add the Italian seasoning and crushed red pepper flakes if using.
Simmer gently for 3 to 5 minutes until the sauce begins to thicken.
Stir in the Parmesan cheese until melted and smooth.
Add the cooked spaghetti and toss until evenly coated, adding reserved pasta water as needed to loosen the sauce.
Season with salt and black pepper to taste.
Garnish with fresh basil or parsley and serve immediately with extra Parmesan if desired.

Notes

Add grilled chicken, shrimp, or Italian sausage for extra protein.
Stir fresh spinach into the sauce during the final few minutes of cooking.
Add sautéed mushrooms for an earthy flavor.
Substitute fettuccine, linguine, or penne for the spaghetti.
Finish with a squeeze of fresh lemon juice to brighten the rich sauce.
Store leftovers in the refrigerator for up to 3 days. Freeze the sauce separately for up to 2 months and reheat gently with a splash of milk, cream, or pasta water.

Nutrition

Serving Size: 1 serving
Calories: 610 kcal
Sugar: 6 g
Sodium: 460 mg
Fat: 29 g
Saturated Fat: 15 g
Unsaturated Fat: 12 g
Trans Fat: 0.5 g
Carbohydrates: 66 g
Fiber: 4 g
Protein: 19 g
Cholesterol: 75 mg