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Ready in just half an hour, this zesty Sun-Dried Tomato Pasta brings together bold flavors and creamy textures for a meatless dinner. With its rich garlic and spinach sauce, flavorful tomatoes and a sprinkle of parmesan, it's speedy enough for busy weekdays but fancy enough for dinner guests.
What Makes This Pasta Special
You'll fall for this dish's mix of intense flavors packed into an easy recipe. The cream sauce with white wine complements the tangy sun-dried tomatoes, bright lemon notes, and fresh spinach perfectly. It comes together in 30 minutes flat, making it your go-to choice whether you're feeding family or hosting friends.
Key Ingredients You'll Need
- Rigatoni Pasta: 12 oz (340g), dry pasta containing 12-13% protein. Tubes should measure 1.5 inches with textured exterior.
- Unsalted Butter: 2 tablespoons (28g) around 65°F (18°C), preferably European-style with 82% butterfat.
- All-Purpose Flour: 2 tablespoons (16g) at about 70°F (21°C), sifted for smoothness.
- Fresh Garlic: 3 cloves (15g) chopped into tiny 1/16-inch bits, should smell strong and feel hard.
- Dry White Wine: 1/2 cup (120ml) at 65°F (18°C), containing 12-14% alcohol, with acidity of pH 3.0-3.4.
- Dijon Mustard: 1 teaspoon (5g) smooth texture, with acidity around pH 3.5-4.0.
- Fresh Lemon Juice: 1 tablespoon (15ml) without seeds or pulp, pH 2.0-2.6.
- Italian Seasoning: 1 teaspoon (2g) of dried herbs, crushed before using to boost flavor.
- Sun-Dried Tomatoes: 1/2 cup (85g) packed in oil, cut into 1/8-inch strips, excess oil removed but still juicy.
- Heavy Cream: 1 cup (240ml) at 40°F (4°C), with at least 36% milkfat.
- Parmesan Cheese: 1/2 cup (50g) freshly grated authentic Parmigiano-Reggiano, aged 24 months or more.
- Fresh Spinach: 2 cups (60g) tightly packed, vibrant green and crisp, with stems cut off.
- Sea Salt: 1 teaspoon (6g) fine texture for the pasta water, plus extra for taste.
- Black Pepper: 1/2 teaspoon (1g) ground fresh to medium size.
How To Make It
- Getting Ready
- Keep your kitchen between 68-72°F (20-22°C) with humidity under 60%. Collect everything you'll need including a 12-inch pan and 6-quart pot for pasta.
- Cooking The Pasta
- Get 4 quarts (3.8L) of water bubbling at 212°F/100°C. Toss in 2 tablespoons (36g) salt. Let pasta cook for 9-11 minutes until it's slightly firm (inside temp of 185°F/85°C). Save 1/2 cup (120ml) of hot pasta water at 185°F (85°C).
- Starting The Sauce
- Heat butter in your pan at medium (350°F/177°C) until it bubbles. Stir in flour, keep whisking for 2 minutes until it turns golden and smells toasty. Toss in garlic, cook for half a minute until you can smell it but before it browns.
- Adding Liquids
- Pour in wine, mustard, lemon juice, and herbs. Let it bubble at 185°F (85°C) until it shrinks by half (taking 2-3 minutes). The mix should stick to a spoon when dipped.
- Making It Creamy
- Mix in tomatoes and cream. Keep heat steady at 180-185°F (82-85°C). Let it thicken for 5 minutes until it coats a spoon and stays parted when you draw a line through it.
- Bringing It Together
- Turn heat down to low (250°F/121°C). Add Parmesan and stir till smooth. Mix in spinach bit by bit until soft (about 2 minutes). Sauce should be thick enough to coat the back of a spoon.
- Mixing With Pasta
- Add your hot pasta at 185°F (85°C). Toss everything together, adding some saved pasta water a bit at a time if it looks too thick. Your finished dish should be 165-170°F (74-77°C).
Mix It Up
Try fresh chopped tomatoes instead of sun-dried for something lighter. Throw in some fresh basil along with the spinach for extra flavor. If you don't want alcohol, just use chicken broth instead of wine.
What To Serve With It
This pasta goes great with some Cheesy Garlic Bread, a chunk of crusty bread, or a simple Parmesan Arugula Salad. The rich sauce really works well with something crisp and tangy on the side.
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Keep The Leftovers Fresh
Store any extra pasta in a sealed container in the fridge for up to 4 days. When you want to eat it again, warm it slowly on low heat and add a little water or cream to bring the sauce back to life. Don't try to freeze this dish as it won't taste the same after.
Frequently Asked Questions
- → Can I use dry or oil-packed tomatoes?
Either is fine! For oil-packed, let the extra oil drip off. If dry, soak them in hot water to soften.
- → What’s a good cream replacement?
Heavy cream’s ideal, but half-and-half can do in a pinch. Milk isn’t recommended since it can make the sauce too thin.
- → Which wine pairs well with this dish?
Dry whites like Sauvignon Blanc or Pinot Grigio work great. Sub chicken broth for a non-alcoholic version.
- → Why save pasta water?
The starchy water helps the sauce stick to your pasta. Add just a splash as needed for the perfect texture.
- → How does this reheat later?
The sauce will thicken over time. Rewarm gently with a bit of cream or reserved pasta water to get it silky again.