Creamy Sun

Name: Creamy Sun-Dried Tomato Pasta with Rosemary
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: Italian-American
Ingredients: 2 tbsp olive oil; 1/2 cup marinara sauce; 1/2 cup dry white wine; 1 tbsp fresh rosemary, finely chopped; 1 tbsp garlic, minced; 1 cup heavy whipping cream; 1 cup sun-dried tomatoes, julienned; 4 tbsp butter; 1 cup parmesan cheese, grated; 1/2 lemon, juiced; salt, to taste; black pepper, to taste; red pepper flakes, to taste; 8 oz linguine; 1/3 cup reserved pasta water

Creamy Sun-Dried Tomato Pasta is a rich, herb-forward Italian-American dish featuring sun-dried tomatoes and fresh rosemary in a butter and cream sauce, ready in under 30 minutes for an elegant weeknight meal.

🌍Italian-American 🏷️Creamy pasta 🏷️Sun-dried tomato pasta 🏷️Linguine 🏷️Parmesan Weeknight dinner

🏷️

🏷️30-minute meal

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TikTok

Total

30 min

Servings

2

Difficulty

Easy

Est. Cost

$28–$46

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

2 tbsp olive oil
1/2 cup marinara sauce
1/2 cup dry white wine
1 tbsp fresh rosemary, finely chopped
1 tbsp garlic, minced
1 cup heavy whipping cream
1 cup sun-dried tomatoes, julienned
4 tbsp butter
1 cup parmesan cheese, grated
1/2 lemon, juiced
salt, to taste
black pepper, to taste
red pepper flakes, to tasteoptional
8 oz linguine
1/3 cup reserved pasta water

15 Ingredients

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Instructions

1
In a large pan over medium heat, add olive oil and your favorite red sauce.
2
Add the dry white wine, finely chopped rosemary, and minced garlic.
3
Let the sauce simmer for about 5 minutes.
4
Turn off the heat, then stir in the heavy whipping cream, sun-dried tomatoes, butter, grated parmesan, and lemon juice.
5
Season with salt, pepper, and red pepper flakes (if using). Stir until the butter and cheese are melted and the sauce is smooth.
6
Meanwhile, cook linguine according to package directions. Before straining, reserve 1/3 cup of the pasta water.
7
Add the reserved pasta water to the sauce and stir to combine.
8
Add the cooked and drained linguine to the pan with the sauce.
9
Toss everything together until the pasta is fully coated in the creamy sauce. Serve immediately.

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Tips & Notes

Pro tips

Don't skip deglazing with white wine—it adds acidity that balances the cream and prevents the sauce from tasting flat.
Add pasta water (1 tbsp at a time) to reach desired consistency; the starch helps the sauce cling to noodles.
Finish with fresh lemon juice right before serving to brighten the rich, heavy cream sauce.
Chop fresh rosemary finely to avoid tough leaf pieces; dried rosemary will overpower the delicate sun-dried tomato flavor.

Substitutions

Marinara sauce → tomato paste (2 tbsp) dissolved in water (1/2 cup) for deeper flavor
Fresh rosemary → thyme or oregano (use 1 tsp dried or 1 tbsp fresh)
Heavy whipping cream → crème fraîche (maintains richness with slight tang)
Sun-dried tomatoes → roasted red peppers (yields a sweeter, less intense sauce)

Storage & make-ahead

Store leftover pasta and sauce separately in airtight containers for up to 3 days; reheat sauce gently over medium-low heat with a splash of cream or pasta water, then toss with freshly warmed pasta.

Common Questions

Can I make this sauce ahead of time?

Yes. Prepare the sauce (through the cream step) up to 2 days ahead, refrigerate, and reheat gently over medium-low heat before tossing with cooked pasta.

What type of pasta works best?

Fettuccine, pappardelle, or linguine work well; avoid thin pasta that may get lost in the heavy sauce. Short pasta like penne also works.

Can I substitute the heavy cream?

Half-and-half works but yields a lighter sauce; full-fat Greek yogurt can replace 1/2 cup cream for tanginess—add it off-heat to prevent curdling.

How do I know when the sauce is done?

The sauce should coat the back of a spoon and look glossy. If too thick, loosen with pasta water (1-2 tbsp at a time); if too thin, simmer 1-2 minutes longer.