Creamy Sun-Dried Tomato Pasta (Print Version)
# Ingredients:
→ Pasta Base
01 -
8 ounces angel hair pasta, delicate and quick-cooking
→ Sauce Components
02 -
3 tablespoons butter
03 -
3 cloves garlic, freshly minced
04 -
2 cups chicken stock or bone broth (for extra protein)
05 -
1/2 cup half and half or whole milk, at room temperature
06 -
1 (8 oz) jar sun-dried tomatoes in oil, drained
07 -
1/3 cup Parmesan cheese, freshly grated
08 -
2 tablespoons cream cheese, softened (optional, for extra creaminess)
→ Seasonings
09 -
1 teaspoon Italian seasoning
10 -
1/2 teaspoon freshly cracked black pepper
11 -
1/4 teaspoon salt
12 -
1/2 teaspoon red pepper flakes (optional, for heat)
# Instructions:
01 -
In a large skillet over medium-low heat, melt your butter and add the minced garlic. Sauté for about a minute until it becomes wonderfully fragrant, filling your kitchen with that irresistible aroma.
02 -
Pour in the chicken stock, add your sun-dried tomatoes, and sprinkle in all the seasonings. Gently stir in the room temperature half and half, then bring the mixture to a gentle, bubbling simmer.
03 -
Add your angel hair pasta to the simmering liquid, letting it sit for about 30 seconds until you can carefully push it down without breaking. Then let it cook, fully submerged, for about 5 minutes.
04 -
Reduce the heat to a low simmer and add the cream cheese if using, allowing it to melt into the sauce. Continue cooking until the pasta reaches that perfect al dente texture.
05 -
Sprinkle the freshly grated Parmesan over everything, adjusting salt and pepper to taste. If your pasta has absorbed too much liquid, you can add a splash more chicken stock or half and half to create your ideal consistency.
# Notes:
01 -
This one-pot pasta comes together in about 15 minutes, making it perfect for busy weeknights
02 -
You can substitute spaghetti or bucatini, but may need to extend the cooking time slightly
03 -
When reheating leftovers, add a splash of chicken stock or half and half to rehydrate the pasta