In My Kitchen: Britt’s Famous Creamy Sun-Dried Tomato Pasta

I’m reluctant to share this recipe, since it’s my go-to dish for a “special” dinner. I’ve been working on it for a while, and I DO believe that I have the perfect ratios of all ingredients in this Creamy Sun-Dried Tomato Pasta – from the sun-dried tomatoes to the heavy cream and white wine.

But that’s how much I love you, dear readers: I’m spilling the beans right here.

Try out this dish and let me know if your dinner guests are as “wowed” as mine usually are when I serve this up!

You’ll need:

  • 1 pound pasta (you can use any shape, from penne to fusilli to ziti)
  • 4 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes packed in oil
  • 1 cup dry white wine
  • 1 1/2 cup heavy cream
  • 1 cup grated Parmesan cheese
  • Up to 1 cup reserved pasta water
  • Salt & Pepper


  1. Cook the pasta until al dente. Drain and set aside.
  2. Heat a Dutch Oven over medium heat. Use a bit of the oil from the sun-dried tomatoes to sauté the garlic, until fragrant, about 1 minute. Add the sun-dried tomatoes to the pot and cook 1 more minute.
  3. Add the wine. Stir and reduce.
  4. Once reduced, add the cream and bring to a simmer. Season with salt and pepper.
  5. Once the sauce is complete, stir in the cooked and drained pasta. Mix in the Parmesan, adding reserved pasta water as needed to fully coat the noodles.
  6. Serve and enjoy! This dish is also AMAZING reheated for lunch the next day.

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