Pasta With Spicy Sun-Dried Tomato Cream Sauce

Pasta With Spicy Sun-Dried Tomato Cream Sauce

  • Prep Time: 15 mins
  • Total Time: 20 mins
  • Servings: 4

    • Ingredients

  • 1tablespoonolive oil
  • 4garlic cloves, finely chipped
  • 1cupsun-dried tomato packed in oil, chopped, drained
  • 1cupwhipping cream
  • 1 (7 1/4 ounce) jars roasted red peppers, drained, chopped
  • 1/2 teaspooncrushed red pepper flakes
  • 1cupfresh basil leaf, chopped
  • 1lbpenne pasta
  • 1cupparmesan cheese, freshly grated

    • Directions

  • Heat oil in heavy medium saucepan over medium heat.
  • Add garlic; sauté 1 minute.
  • Add tomatoes, cream, red peppers and crushed red pepper; simmer over medium heat for 2 minutes.
  • Stir in 1/2 cup basil and simmer 1 minute longer; cook pasta in large pot of boiling salted water until tender but still firm to the bite.
  • Drain, reserving 3/4 cup pasta cooking liquid.
  • Return pasta to pot.
  • Add sauce, cheese and 1/2 cup basil and toss to coat.
  • Add enough reserved cooking liquid to pasta to moisten if dry.
  • Season with salt and pepper.

    • Reviews

  • “Very good and very easy.”

  • “Good recipe. Try adding some shrimp during the simmering time. I also tried it with Rotini pasta. Holds on to the sauce better, I think…”

  • “I’ve always liked tomato cream sauces. This was a decent base recipe, but like others said, I had to add quite a bit of extra cayenne and spices to overcome the blandness. The Parmesan cheese helped give it a bit more flavor too. Next time, I’d probably add in some fresh tomatoes or tomato sauce and throw in some additional Italian seasonings.”

  • “My family loved this. Taking the advice of others I added cayenne, oregano, grilled chicken (cut into bite sized pieces) and Pomi strained tomatoes. I also used spiral pasta. It was SO GOOD!”

  • “This is a pretty good pasta sauce for those who like it a bit mild. I prefer a heartier pasta sauce and expected the sun dried tomatoes and red pepper flakes to take over in this recipe, but the cream dulled the flavor too much for my tastes. I am going to try again with this recipe and add more/different spices to see if that gives me the taste I was looking for. Thanks!”

  • “Wonderful quick and easy dinner.I used home made sun dried tomatoes and roasted peppers (something I usually have in the house) so it was perfect for a quick meal.We added extra red pepper flakes because we like things spicy.Thanks for sharing.”

  • “Forgot to review this AMAZING creamy pasta until my boyfriend texted me to say “those leftovers from last week were AWESOME!” 🙂 This pasta was even more fabulous the first time around. I used dry sundried tomato (bought in bulk, not packed in oil). Also, I didn’t have parmesan cheese, but I had about a 1/2 cup of asiago and it was perfect. So easy to throw together on a weeknight. Thanks so much for a keeper, Ashley!”

  • “Easy and excellent.If you are looking for a sauce that is not the same old same old this is for you. Next time I will cut the hot pepper flakes in half but thats just my taste.This will become a regular dish on our table. WoW”

  • “This was wonderful! I made two changes: I roasted a fresh red pepper under the broiler and peeled the burnt skin off instead of using ones from a jar. I also didn’t use any basil even though it’s an important ingredient as I didn’t have any – to replace it I sprinkled in some dried oregano which I prefer anyway. The result is a simple yet delicious meal! Thanks!”

  • “I made this dish for lunch and thought it to be a nice, creamy pasta dish with some kick.This was a great way to use up quite a bit of fresh basil that I had and was afraid would go bad soon.I followed the directions as posted, other than doubling the red pepper flakes, as suggested by other reviewers.”

  • “Great Sauce.I did Double the Crushed Red Pepper Flakes.I also blended about half of the sauce to get a creamer texture vs a chunky texture. I served this over Cheese Tortellini.Great Great Sauce!!!!”

  • “A delicious and simple sauce that my family adored.I made this for our Christmas dinner.The only two things I change were the amount of pepper flakes (doubled that) and I used rotini instead of penne.Thanks for an easy and company worthy recipe:-)”

  • “I added sliced grilled chicken and served over prepared vegetable-stuffed ravioli.Loved it, thanks!”

  • “A great alternative for pasta sauce. A little creamy.A little tomatoey. And it’s vegetarian!I had the sauce with mushroom ravs- it was delicious.Thanks Ashley!”

  • “Yummy. This was good. Made it today for lunch. I didn’t have any crushed red pepper flakes so I deseeded and chopped up a Thai chili pepper instead. I had fresh green beans, zucchini and carrots leftover from the Copycat Olive Garden Minestrone Soup recipe by Todd Wilbur. I julienned the zucchini and carrots and sauteed the vegetables together in butter and sprinkled in some garlic powder, salt and pepper for a quick side dish. And I threw one of those packaged loaves of Ciabatta bread in the oven too to serve with the pasta.Easy, quick and the kids loved it too!”

  • “Wow!!! Was this good!!!Couldn’t find the roasted red peppers so I made it without them.And it was still great!!!This is a favorite!!”

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