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Sun dried tomato pasta with rigatoni creamy sauce and basil in white bowl

Sun Dried Tomato Pasta

Easy 20 minute sun dried tomato pasta with silky creamy garlic tomato sauce, parmesan, and fresh basil over al dente rigatoni.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 580
Ingredients Method Notes

Ingredients
  

  • 12 oz rigatoni pasta
  • 1 cup sun dried tomatoes in oil drained and chopped, oil reserved
  • 3 tbsp reserved sun dried tomato oil
  • 1 yellow onion finely diced
  • 6 cloves garlic minced
  • 1/2 tsp red pepper flakes
  • 2 tbsp tomato paste
  • 1 cup heavy cream
  • 1/2 cup reserved pasta water
  • 3/4 cup parmesan cheese freshly grated
  • 1 tsp Italian seasoning
  • 1/4 cup fresh basil torn

Method
 

  1. Cook rigatoni in salted water 1 minute short of al dente. Reserve 1/2 cup pasta water, drain.
  2. Heat reserved sun dried tomato oil in a deep skillet over medium heat. Sauté onion 3 minutes.
  3. Add garlic, red pepper flakes, and tomato paste. Cook 1 minute until deeper brick red.
  4. Stir in chopped sun dried tomatoes, heavy cream, and Italian seasoning. Simmer 3 minutes.
  5. Reduce heat to low. Whisk in parmesan in handfuls until glossy. Add pasta water to loosen as needed.
  6. Add drained rigatoni to the pan and toss 60 seconds to coat.
  7. Finish with torn basil, extra parmesan, and black pepper.

Notes

Use the oil from the sun dried tomato jar. Reserve pasta water for the sauce. Grate parmesan fresh from a block.