This one-pot sun-dried tomato pasta is a quick, flavorful dinner made with penne, oil-packed sun-dried tomatoes, garlic, tomato paste, heavy cream, and grated Parmesan. It comes together in under 20 minutes, making it ideal for busy weeknights or anytime you want a comforting, creamy pasta without a lot of fuss.
The sauce is rich and savory from the concentrated tomato flavor of sun-dried tomatoes and tomato paste, balanced by cream and Parmesan for a silky finish. You can easily customize this base with proteins like grilled chicken, shrimp, or Italian sausage, or bulk it up with vegetables such as spinach, cherry tomatoes, or mushrooms.
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Recipe Highlights
- One pot meal: Everything cooks in a single pot for minimal cleanup. Ready in about 15–20 minutes, this recipe is perfect for busy evenings.
- Bold flavor: Oil-packed sun-dried tomatoes, tomato paste, Italian seasoning, and red pepper flakes create a concentrated, savory sauce with a hint of heat.
- Simple pantry ingredients: Uses common staples—olive oil, garlic, pasta, broth, cream, and Parmesan—so it’s easy to assemble any night of the week.
Ingredients
- Olive oil – for sautéing garlic.
- Garlic – minced, for aromatic flavor.
- Red pepper flakes – a pinch for mild heat.
- Sun-dried tomatoes – oil-packed, chopped, for concentrated tomato flavor.
- Tomato paste – deepens and thickens the sauce.
- Italian seasoning – dried herbs like oregano, basil, and thyme.
- Garlic powder – boosts garlic flavor.
- Black pepper – freshly ground if possible.
- Penne pasta – any short pasta such as fusilli, rigatoni, or farfalle will work.
- Chicken broth – or vegetable broth for a vegetarian version.
- Heavy cream – adds richness and a silky texture.
- Parmesan cheese – freshly grated for best melting and flavor.
- Fresh basil and parsley – chopped, optional for garnish.
See the recipe card below for exact quantities.
Instructions
1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes and sauté for 1–2 minutes, until fragrant but not browned.
2. Stir in the chopped sun-dried tomatoes, tomato paste, Italian seasoning, garlic powder, and black pepper. Cook briefly to blend the flavors.
3. Add the penne pasta and chicken broth to the pot. Stir well so the pasta is submerged and coated with the tomato mixture.
4. Bring to a gentle boil, then reduce to a simmer. Cook, stirring frequently, until the pasta is al dente and most of the liquid is absorbed—usually 10–12 minutes depending on the pasta.
5. If the pasta needs a little more time and the broth is gone, add a splash of water or extra broth and continue cooking until it reaches the desired doneness.
6. Remove the pot from heat. Stir in the heavy cream and Parmesan until the cheese melts and the sauce becomes creamy. Adjust consistency with a splash more cream or water if needed.
7. Garnish with chopped basil and parsley if desired, and serve warm. Leftovers reheat well with a splash of broth or water to loosen the sauce.
Substitutions and Variations
- Pasta options: Use fusilli, rigatoni, farfalle, or any short cut. Gluten-free or legume-based pasta are suitable alternatives—adjust cooking time as needed.
- Protein: Add cooked Italian sausage, sliced grilled chicken, or sautéed shrimp for a heartier dish.
- Vegetables: Stir in fresh spinach or arugula at the end, or add roasted red peppers, cherry tomatoes, or mushrooms while the pasta cooks.
- Lighter creamy options: For a lighter sauce, substitute part of the heavy cream with cream cheese or whipped ricotta; blended cottage cheese can also add creaminess with less fat.
Equipment
- Large pot or Dutch oven — a nonstick or heavy-bottomed pot works best for even cooking and minimal sticking.
- Wooden spoon or spatula — for stirring and scraping the bottom of the pot.
Storage
Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat on the stovetop over low heat or in the microwave, adding a splash of water or broth to restore sauce consistency.
To freeze, cool completely and portion into freezer-safe containers or bags. Thaw overnight in the fridge and reheat gently; texture may change slightly after freezing due to the dairy.
FAQ
Recipe
One Pot Sun-Dried Tomato Pasta
Ingredients
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 8 oz oil-packed sun-dried tomatoes, chopped
- 2 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 pound penne pasta
- 4 cups chicken or vegetable broth
- 1/2 cup heavy cream
- 1/2 cup shredded Parmesan cheese
- Fresh basil and parsley, chopped (optional garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add garlic and red pepper flakes; sauté 1–2 minutes until fragrant.
- Add sun-dried tomatoes, tomato paste, Italian seasoning, garlic powder, and black pepper; stir to combine.
- Add penne and broth, stirring so the pasta is evenly distributed. Bring to a simmer and cook, stirring frequently, until pasta is al dente and liquid is mostly absorbed (about 10–12 minutes).
- If the pasta needs more time and the liquid is gone, add a splash of water or broth and continue cooking until desired doneness.
- Remove from heat and stir in heavy cream and Parmesan until silky. Thin with a little extra cream or water if necessary.
- Garnish with fresh basil and parsley and serve warm.
Notes
Nutrition (per serving)
Carbohydrates: 52 g
Protein: 12 g
Fat: 14 g
Saturated Fat: 5 g
Sodium: 661 mg
Fiber: 4 g
If you enjoy this easy one-pot pasta, try other quick pasta recipes for weeknights—swap in different proteins or vegetables to keep the meal varied and satisfying.
Easy Pasta Recipes
-
One Pot Lemon Garlic Shrimp Pasta
-
One Pot Philly Cheesesteak Pasta with Ground Beef
-
One Pot Italian Sausage Rigatoni
-
Creamy Kale Pasta
