Description
Creamy Sun-Dried Tomato Pappardelle is a rich and flavorful pasta dish that combines the creaminess of heavy cream with the tangy taste of sun-dried tomatoes, making it an irresistible meal.
Ingredients
Scale
- 12 oz (340 g) pappardelle (fresh or dried)
- Salt (for boiling water)
- 2 tbsp olive oil (or oil from the sun-dried tomato jar)
- 3 cloves garlic, minced
- ½ cup (100 g) sun-dried tomatoes in oil, chopped
- ½ cup (120 ml) white wine (optional, can sub with broth)
- 1 cup (240 ml) heavy cream
- ½ cup (120 ml) chicken or vegetable broth
- ½ cup (50 g) grated Parmesan cheese
- ½ tsp red pepper flakes (optional, for heat)
- Salt & black pepper, to taste
- Fresh basil or parsley, chopped (for garnish)
- Extra Parmesan, grated (for garnish)
Instructions
- Bring a large pot of salted water to boil.
- Cook pappardelle according to package directions until al dente. Reserve ½ cup pasta water, then drain.
- Heat olive oil in a large skillet over medium heat.
- Add garlic and sun-dried tomatoes, sauté for 2 minutes until fragrant.
- Deglaze with white wine (if using), let it reduce slightly.
- Stir in cream and broth, simmer gently for 3–4 minutes.
- Add Parmesan, red pepper flakes, salt, and pepper. Stir until creamy.
- Toss pappardelle into the sauce, adding a splash of reserved pasta water if needed to loosen.
- Cook 1–2 minutes to allow pasta to absorb the flavors.
- Plate pasta, garnish with fresh basil or parsley, and a shower of Parmesan.
Notes
- For a vegetarian version, use vegetable broth instead of chicken broth.
- Adjust the amount of red pepper flakes based on your heat preference.
- This dish pairs well with a side salad or garlic bread.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 3g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 80mg