Sun-Dried Tomato Pasta with White Wine Cream Sauce
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This pasta recipe with creamy sun-dried tomato sauce and leafy greens cooks in just 15 minutes, but has the soul and flavor of an old-school Italian dish — a combination of richness, acidity, and sweetness in every forkful. Starting with a base of sautéed onions, garlic, and thyme, the creamy sauce simmers with a splash of white wine until thickened. Sun-dried tomatoes add depth to the sauce that fresh tomatoes just can’t match!
I know that sun-dried tomatoes are seen as retro, but I’m over it! After decades of cooking, they’ve never left my pantry. Sun-dried tomatoes absolutely shine in this pasta dish, adding that savory-sweet note that pairs so well with the creamy sauce.
BTW, another one of my skillet dinner recipes uses sun-dried tomatoes in the sauce for this tender, braised chicken.
WEEKNIGHT, DATE NIGHT, Any night!
- Everyday dinner: This pasta is quick, yet company worthy — a recipe you’ll want to cook on repeat.
- The magic ingredient: Sun-dried tomatoes! They’re concentrated nuggets that add flavor without much effort — they deserve a comeback moment.
- Secret to success: Cook thinly sliced onions in olive oil with the lid on the pan — they will soften and lightly caramelize in just minutes.
Ingredient rundown
- Sun-dried tomatoes: Oil-packed sun-dried tomatoes are widely available. Look for plump tomatoes (whole or in halves) packed in pure olive oil, rather than chopped or julienned — they usually start with better quality tomatoes. My preference are vacuum-packed dehydrated tomatoes that are vibrantly red, moist and plump — they taste bright and sweet.
- Aromatics: Shallots or yellow onions melt in olive oil until sweet and soft. Use enough fresh garlic cloves to equal 2 teaspoons when grated on a rasp grater (usually about 2 cloves). I love the earthy, refined flavor that thyme adds to this dish, fresh or dried.
- Dried pasta: Use your favorite cut! I like shapes like rigatoni, orecchiette or penne because the sauce fills the nooks and crannies better 🙂
- Heavy cream: The sauce does not use flour, cream cheese or any other thickener. Simmering heavy cream for just a few minutes reduces its texture enough to coat the pasta perfectly. I also add a little of the starchy pasta water to loosen it.
- White wine: The acidity from the wine cuts the richness of the sauce. The alcohol evaporates as it simmers, leaving subtle complexity behind — it’s a simple way to “fancy” up your pasta! Use a dry white wine you enjoy sipping, such as pinot grigio or chardonnay. You can substitute with an equal amount of broth or pasta water.
- Greens: A couple of big handfuls of leafy greens like kale or spinach rounds out the plate. Chop them into bite-size pieces so they’re easier to pick up with a fork.
- Parmesan cheese: You’ll always get the best flavor if you buy a chunk of Parmesan and grate it fresh at home. Otherwise, buy a good quality pre-grated cheese at the cheese counter in your grocery store.
Steps for success
1. Cook sliced onions in a skillet until softened, then stir in white wine, fresh thyme, garlic and red pepper. 2. Add heavy cream and sliced sun-dried tomatoes. Simmer until the sauce thickens. 3. Drop a few big handfuls of chopped spinach or kale into the pan and stir until they wilt.
4. Add al dente cooked pasta and grated Parmesan cheese, along with some of the pasta cooking water. 5. Stir to combine the pasta with the sauce. Serve hot, with more cheese sprinkled over.
Sun-Dried Tomato Pasta with White Wine Cream Sauce
This pasta recipe with creamy sun-dried tomato sauce cooks in just 15 minutes, but it has the soul and flavor of an old-school Italian kitchen — a combination of richness, acidity, and sweetness in every forkful. With a base of sautéed onions, garlic, and thyme, the creamy sauce simmers with a splash of white wine. Sun-dried tomatoes add depth to the sauce that fresh tomatoes just can't match!
Equipment
Ingredients
- 8 ounces dried pasta
- Kosher salt
- 2 tablespoons extra virgin olive oil
- 1 cup thinly sliced onion or shallot
- 2 teaspoons grated or finely chopped garlic
- 2 teaspoons chopped fresh thyme, or 1 teaspoon dried thyme
- ½ teaspoon crushed red pepper
- ¼ cup dry white wine, such as pinot grigio or chardonnay
- ⅔ cup sun-dried tomatoes, cut into ½-inch slices. Drain them well if packed in oil.
- 1 cup heavy cream
- 2 cups kale or spinach leaves, chopped into bite-size pieces
- ½ cup grated Parmesan cheese, plus more for serving
Instructions
- Bring a large pot of water to a boil and salt it generously. Add the pasta and cook 10-12 minutes, or according to the package directions, until al dente. It's okay to slightly undercook the pasta by a minute or so because it will finish cooking in the skillet. Before draining, scoop out one cup of the starchy pasta water.
- Meanwhile, put the oil in a 10-12-inch skillet and place over medium heat. Stir in the onions and a big pinch of salt. Cover the pan and cook about 5 minutes, until the onions are softened.
- Add 2 teaspoons grated or finely chopped garlic, 2 teaspoons chopped fresh thyme, and ½ teaspoon crushed red pepper. Cook and stir until the garlic is fragrant, about 30 seconds. Turn up the heat to medium-high and add ¼ cup dry white wine. Boil 1-2 minutes, until the wine is reduced by about half.
- Stir in ⅔ cup sun-dried tomatoes, 1 cup heavy cream and another pinch of salt. Bring the cream to a simmer, then reduce the heat to medium. Cook for a few minutes, until the sauce looks thickened. Add 2 cups kale or spinach leaves. Cover the pan until the greens are wilted, about 1 minute.
- Add the cooked, drained pasta and ½ cup grated Parmesan cheese to the skillet along with ¼ cup of the pasta water. Stir gently to combine the pasta with the sauce, adding more pasta water if needed. Remove from the heat.
- Serve in bowls, with additional grated cheese over each serving.
Karen’s Notes and Tips
- Oil-packed sun-dried tomatoes: Be sure to drain them well and discard the oil if they’re not packed in olive oil. You can sometimes find better quality oil-packed sun-dried tomatoes in the olive or antipasto bar at some grocery or specialty stores. Dry-packed tomatoes: Sun-dried tomatoes halves are usually more tender than pre-chopped or julienned ones. If yours seem hard, soak them in hot water for a few minutes to soften them.
Nutrition
Calories: 637kcal | Carbohydrates: 67g | Protein: 17g | Fat: 34g | Saturated Fat: 17g | Sodium: 276mg | Potassium: 1097mg | Fiber: 7g | Sugar: 15g | Vitamin A: 2316IU | Vitamin C: 24mg | Calcium: 239mg | Iron: 4mg
Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.
Hey, I’m Karen
Creator of Familystyle Food
I’m a food obsessed super-taster and professionally trained cook ALL about creating elevated dinners with everyday ingredients. Find simplified recipes made from scratch and enjoy incredibly tasty food! Read more about me here.
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One word! Delicious!😋