Pasta with Sun-Dried Tomato and Rosemary Cream Sauce
This Italian-inspired pasta recipe, ready in about 25 minutes, pairs penne pasta, sun-dried tomatoes in oil, heavy cream for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz penne pasta
- 1/4 cup sun-dried tomatoes in oil
- 1/2 cup heavy cream
- 2 tsp finely chopped fresh rosemary
- 2 cloves minced garlic
- 1 tbsp extra-virgin olive oil
- 1/2 cup grated pecorino cheese
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Bring a large pot of salted water to a boil. Add 12 oz penne and cook for 8-10 minutes until al dente, reserving 1/2 cup pasta water.
- Step 2: Heat 1 tbsp olive oil in a large skillet over medium heat. Add 2 minced garlic cloves and 1/4 cup sun-dried tomatoes (drained and chopped), sautéing for 2 minutes until fragrant.
- Step 3: Stir in 1/2 cup heavy cream and 2 tsp chopped rosemary, then simmer for 3 minutes until slightly thickened.
- Step 4: Add drained pasta and 3 tbsp reserved pasta water to the skillet, tossing until sauce coats all strands evenly.
- Step 5: Stir in 1/2 cup grated pecorino cheese until melted, adding more pasta water if needed to reach desired consistency.
