Penne with Sun-Dried Tomato and Basil Cream Sauce
Pasta tossed in a rich tomato-herb sauce with a hint of cream and fresh basil. This italian-inspired pasta ready in about 30 minutes blends penne pasta, sun-dried tomatoes, heavy cream into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 450 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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
- 1/2 cup sun-dried tomatoes
- 3/4 cup heavy cream
- 1/4 cup fresh basil
- 3 cloves garlic
- 2 tbsp olive oil
- 1/2 cup grated Parmesan
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Bring 4 quarts salted water to a rolling boil. Add 12 oz penne and cook for 8-10 minutes until al dente, reserving 1/2 cup pasta water.
- Step 2: While pasta cooks, finely chop 1/2 cup sun-dried tomatoes and mince 3 garlic cloves. Heat 2 tbsp olive oil in a large skillet over medium heat, add tomatoes and garlic, and cook for 2 minutes until fragrant.
- Step 3: Stir in 3/4 cup heavy cream and 1/4 cup chopped basil, then simmer gently for 3 minutes until slightly thickened.
- Step 4: Add drained penne to skillet with 2 tbsp reserved pasta water, tossing until coated. Stir in 1/2 cup grated Parmesan, 1/2 tsp salt, and 1/4 tsp black pepper until cheese melts and sauce coats pasta evenly.
- Step 5: Serve immediately with extra basil for garnish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Penne with Sun-Dried Tomato and Basil Cream Sauce take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Penne with Sun-Dried Tomato and Basil Cream Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Penne with Sun-Dried Tomato and Basil Cream Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Penne with Sun-Dried Tomato and Basil Cream Sauce for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Penne with Sun-Dried Tomato and Basil Cream Sauce?
Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★★
The aroma while cooking this was absolutely heavenly.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
