Creamy Tuscan Sun-Dried Tomato Sauce
A silky, garlicky cream sauce packed with sweet sun-dried tomatoes, wilted spinach and nutty Parmesan. It comes together in about 25 minutes in one skillet and coats a pound of pasta beautifully.
- Prep
- 12 min
- Cook
- 15 min
- Wait
- 2 min
- Total
- 29 min
- Makes
- About 3 cups sauce (enough for 1 lb / 450 g pasta, 4 servings)
Steps
Before you start
- Grate the Parmesan yourself from a block; pre-grated cheese contains anti-caking agents and can make the sauce grainy.
- If using dry (not oil-packed) sun-dried tomatoes, soak them in boiling water for 10 minutes, then drain and slice.
- Start the pasta water first so the pasta finishes about when the sauce does. Save 1 cup of pasta water before draining.
- Have everything chopped and measured before you turn on the heat; the sauce moves quickly.
Boil pasta water
- Fill a large pot with 4 quarts (4 L) water, add 2 tablespoons kosher salt and bring to a boil over high heat.
- Meanwhile, prep the sun-dried tomatoes, shallot, garlic, spinach and Parmesan as listed.
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Ready when: Water is at a rolling boil.
Tip: Use the oil from the tomato jar in place of the olive oil if you like extra flavor.
Start the pasta
- Add the pasta to the boiling water and cook, stirring occasionally, 1 minute less than the package directions (usually 9–10 minutes), so it finishes in the sauce.
- Before draining, scoop out 1 cup (240 ml) of pasta water, then drain.
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Ready when: Pasta is flexible with a firm, slightly chalky center when bitten.
Tip: Start the sauce right after the pasta goes in so the timing lines up.
Soften shallot and tomatoes
- Heat the olive oil in the 12-inch skillet over medium heat until it shimmers.
- Add the shallot and sun-dried tomatoes and cook, stirring often, for 3 minutes.
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Ready when: Shallot is translucent and soft, and the tomatoes smell sweet and fragrant.
Add garlic and spices
- Stir in the garlic, Italian seasoning and red pepper flakes (if using).
- Cook for 30–45 seconds, stirring constantly.
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Ready when: Garlic smells fragrant and is pale gold, not brown.
Tip: Burnt garlic turns bitter; if it browns, wipe the pan and restart.
Deglaze with wine
- Pour in the white wine and scrape up any browned bits with a wooden spoon.
- Simmer for 2 minutes.
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Ready when: Wine has reduced by about two-thirds, to roughly 1 tablespoon, and the sharp alcohol smell is gone.
Simmer the cream
- Pour in the heavy cream and bring to a gentle simmer, with small bubbles around the edge.
- Reduce the heat to medium-low and cook, stirring occasionally, for 4–5 minutes.
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Ready when: Sauce coats the back of a spoon and a finger drawn through it leaves a clear line.
Tip: Don't boil hard; high heat can cause the cream to separate.
Wilt the spinach
- Add the spinach in two or three handfuls, stirring until each addition collapses before adding the next.
- Cook for about 2 minutes total.
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Ready when: Spinach is fully wilted and dark green.
Melt in the Parmesan
- Remove the skillet from the heat.
- Add the Parmesan a handful at a time, stirring until smooth after each.
- Stir in the lemon juice, then season with salt and pepper.
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Ready when: Sauce is smooth, glossy and pale orange-flecked with no visible cheese clumps.
Tip: Taste before salting; the Parmesan and tomatoes are already salty.
Toss and serve
- Return the skillet to low heat.
- Add the drained pasta and ¼ cup (60 ml) reserved pasta water.
- Toss for 1 minute, adding more pasta water a splash at a time if the sauce is too thick.
- Serve immediately with extra pepper and Parmesan.
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Ready when: Sauce clings to the pasta in a loose, silky coating and pools only slightly on the plate.
Tip: The sauce thickens as it sits, so serve right away.
Good to know
Tips
- Add the cheese off the heat and in small handfuls so it melts smoothly instead of clumping.
- Starchy pasta water helps the sauce cling and loosens it without diluting flavor; add it a splash at a time.
- This sauce is excellent with seared chicken, shrimp or Italian sausage; cook the protein first, set it aside, and use the same pan.
- Pat oil-packed tomatoes dry so they don't make the sauce greasy.
Make ahead
The sauce (through step 8, before adding pasta) can be made up to 2 days ahead and refrigerated in an airtight container. Reheat gently over low heat with a splash of milk or pasta water.
Storage & reheating
Room temperature: no more than 2 hours. Refrigerator: sauced pasta or plain sauce keeps 3 days in an airtight container. Freezer: not recommended, as the cream may separate. Reheat gently in a skillet over low heat with a splash of milk or water, stirring often.
Substitutions
- dry white wine → low-sodium chicken or vegetable broth. Use the same amount, plus ¼ teaspoon extra lemon juice for brightness.
- heavy cream → half-and-half. Sauce will be thinner and less rich; simmer 2–3 minutes longer and keep the heat low to avoid curdling.
- fresh baby spinach → chopped baby kale. Cook 3–4 minutes until tender.
- Parmigiano-Reggiano → Pecorino Romano. Saltier and sharper; use ¾ cup (65 g) and add salt carefully.
