Creamy Sun-dried Tomato Pasta

I am not exactly sure when pasta became such a bad thing to eat but here in our house, it is still on the menu. I think if you have kids, you really can’t avoid it. And you shouldn’t have to! There is nothing wrong with eating some pasta, it is a good carb! Everything in moderation!

Really, the sauce is the star of the show so let me just begin by saying that I love sun-dried tomatoes. Anytime I can work them into a recipe I do. Their tangy flavor just brightens whatever they are in. The recipe also calls for shallots. Don’t worry if you don’t have any or if your grocery store doesn’t carry them, just use a red onion. Also, I used cooking wine. If you aren’t a fan, you could just omit that step. I like the flavor it adds, but it is also delicious without it. My kids all loved this recipe so go ahead and make it for your family and see what they think. It will be a winner, I’m sure!

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Creamy Sun-dried Tomato Pasta

Spaghetti noodles combine in a creamy sauce with sun-dried tomatoes and white wine reduction.

Course Main Course

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 6

Ingredients

• 12-16 oz spaghetti you could use any pasta
• 2 Tbsp butter
• 1 shallot or 1/2 cup red onion diced
• 2 cloves garlic minced
• 1/4 cup white cooking wine optional
• 2 cups heavy cream
• 1/2 tsp salt
• 1/8 tsp pepper
• 8.5 oz jar sun-dried tomatoes chopped
• 1/2 cup Parmesan cheese grated

Instructions

1. Cook pasta according to package directions and drain.   In a 12″ skillet on medium to medium to low heat, melt butter and saute shallots or onions and garlic for 1-2 minutes.  Add cooking wine and let simmer until it is reduced and absorbed.

2. Add cream, salt, and pepper.  When the cream begins to bubble, add the tomatoes.  Stir until combined.  Add the cheese and stir until it is all melted.  

3. Add the pasta to the skillet.  Stir until it is covered with the sauce.  Serve immediately.