Easy Creamy Pasta Dish

This 30-minute Sun-Dried Tomato Pasta recipe is a vibrant and luxurious meatless meal! Featuring a creamy garlic and spinach sauce with sun-dried tomatoes and a touch of parmesan, this dish is perfect for weeknights but elegant enough to serve for company.

Why You'll Love This Pasta

This dish is simple to make yet full of rich flavors. The white wine cream sauce pairs perfectly with sun-dried tomatoes, a hint of lemon, and fresh spinach. It's quick to prepare in just 30 minutes, making it a standout choice for pasta night or entertaining guests.

Essential Ingredients For Success

• Rigatoni Pasta: 12 oz (340g), dried pasta with 12-13% protein content. Each tube should be 1.5 inches long with ridged exterior.
• Unsalted Butter: 2 tablespoons (28g) at 65°F (18°C), European-style with 82% butterfat content.
• All-Purpose Flour: 2 tablespoons (16g) at room temperature 70°F (21°C), sifted to remove lumps.
• Fresh Garlic: 3 cloves (15g) minced to 1/16-inch pieces, should be firm and aromatic.
• Dry White Wine: 1/2 cup (120ml) at 65°F (18°C), 12-14% alcohol content, acidic pH 3.0-3.4.
• Dijon Mustard: 1 teaspoon (5g) smooth and creamy, acidity pH 3.5-4.0.
• Fresh Lemon Juice: 1 tablespoon (15ml) strained, pH 2.0-2.6, no pulp.
• Italian Seasoning: 1 teaspoon (2g) dried herbs, freshly crushed to release oils.
• Sun-Dried Tomatoes: 1/2 cup (85g) oil-packed, julienned to 1/8-inch strips, drained but still moist.
• Heavy Cream: 1 cup (240ml) at 40°F (4°C), minimum 36% milkfat content.
• Parmesan Cheese: 1/2 cup (50g) freshly grated Parmigiano-Reggiano, aged 24+ months.
• Fresh Spinach: 2 cups (60g) packed, leaves bright green and crisp, stems removed.
• Sea Salt: 1 teaspoon (6g) fine grain for pasta water, plus more to taste.
• Black Pepper: 1/2 teaspoon (1g) freshly ground to medium consistency.

Step By Step Instructions

Environment Preparation

Set room temperature to 68-72°F (20-22°C) with humidity below 60%. Gather all ingredients and equipment including 12-inch sauté pan and 6-quart pasta pot.

Pasta Cooking Protocol

Bring 4 quarts (3.8L) water to rolling boil (212°F/100°C). Add 2 tablespoons (36g) salt. Cook pasta 9-11 minutes until al dente (internal temperature 185°F/85°C). Reserve 1/2 cup (120ml) pasta water at 185°F (85°C).

Sauce Base Development

Melt butter in sauté pan over medium heat (350°F/177°C) until foamy. Add flour, whisk continuously for 2 minutes until blonde roux forms (should smell nutty). Add garlic, cook 30 seconds until fragrant but not browned.

Liquid Integration

Add wine, mustard, lemon juice, and seasonings. Simmer at 185°F (85°C) until reduced by half (about 2-3 minutes). Liquid should coat back of spoon.

Cream Sauce Formation

Add tomatoes and cream. Maintain temperature at 180-185°F (82-85°C). Simmer 5 minutes until sauce coats back of spoon and leaves clear line when finger drawn through.

Final Assembly

Reduce heat to low (250°F/121°C). Stir in Parmesan until fully melted. Add spinach in batches until wilted (about 2 minutes). Sauce should reach nappe consistency (coat back of spoon).

Pasta Integration

Add cooked pasta at 185°F (85°C). Toss until coated, adding reserved pasta water 2 tablespoons at a time if needed for desired consistency. Final dish temperature should be 165-170°F (74-77°C).

Substitutions and Variations

Swap sun-dried tomatoes with chopped fresh tomatoes for a lighter sauce. Add fresh basil with the spinach for a burst of flavor. For a non-alcoholic version, substitute white wine with chicken broth.

Pairing Suggestions

Serve this pasta with a side of Cheesy Garlic Bread, crusty bread, or a fresh salad like Parmesan Arugula Salad. The creaminess of the sauce pairs beautifully with crisp, tangy sides.

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Storing and Reheating

Refrigerate leftovers in an airtight container for 3-4 days. Reheat gently over low heat, adding a splash of water or cream if needed to restore the sauce's consistency. Freezing is not recommended for this dish.

Frequently Asked Questions

→ Should I use oil-packed or dry sun-dried tomatoes?

Either works, but drain oil-packed ones well. If using dry tomatoes, they might need a quick soak in hot water first.

→ Can I substitute the heavy cream?

While heavy cream gives the best texture, half-and-half can work. Avoid milk as it may make the sauce too thin.

→ What wine works best in this recipe?

Use a dry white wine like Pinot Grigio or Sauvignon Blanc. For non-alcoholic version, substitute chicken broth.

→ Why add pasta water to the sauce?

The starchy pasta water helps create a silky sauce that clings to the pasta. Add just a splash if needed.

→ Can I make this ahead of time?

The sauce tends to thicken when cooled. Best served fresh, but can be reheated gently with a splash of cream or pasta water.