Name: Creamy Sun-Dried Tomato Penne Pasta Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: International

Prep: 15 mins

Cook: 25 mins

Servings: 4

Imagine a sunrise on your plate – bright, comforting, and just a little indulgent. Our Creamy Sun‑Dried Tomato Penne Pasta brings that feeling to the breakfast table, turning an ordinary brunch into a celebration of flavor. The silky sauce, speckled with sun‑kissed tomatoes, clings to every ridge of penne, delivering a burst of Mediterranean sunshine with each forkful.

What makes this dish truly special is the marriage of sweet, tangy sun‑dried tomatoes with a luscious, herb‑infused cream base. A hint of garlic and a splash of white wine add depth, while a touch of Parmesan finishes the dish with a savory sparkle.

This recipe is perfect for early risers who crave a hearty, satisfying meal, as well as weekend brunch hosts looking to impress. Serve it for a leisurely Saturday brunch, a festive Easter morning, or even a cozy weekday breakfast when you need a little extra comfort.

The cooking process is straightforward: cook the pasta, simmer the sauce, combine, and finish with a quick bake to meld the flavors. In under 40 minutes you’ll have a restaurant‑quality plate ready to share.

Why You'll Love This Recipe

Bright & Tangy Flavor: Sun‑dried tomatoes deliver a concentrated sweetness that balances the richness of the cream, creating a harmonious taste that wakes up the palate.

One‑Pan Simplicity: All components come together in a single skillet and a quick oven finish, minimizing cleanup while maximizing flavor.

Versatile Brunch Star: Serve it alongside fresh fruit, a crisp salad, or buttery toast for a complete, crowd‑pleasing brunch spread.

Make‑Ahead Friendly: The sauce can be prepared ahead of time, allowing you to assemble the dish quickly when guests arrive.

Ingredients

The heart of this recipe lies in a handful of high‑impact ingredients. Penne provides the perfect ridged surface for the sauce to cling, while sun‑dried tomatoes bring an intense, sweet‑tart flavor. Heavy cream creates the luxurious mouthfeel, and Parmesan adds a salty umami punch. Fresh herbs and garlic round out the flavor profile, giving the dish a bright, aromatic finish.

Main Ingredients

12 oz (340 g) penne pasta
1 cup (about 1 ½ oz) sun‑dried tomatoes, packed in oil, drained and chopped
1 cup heavy cream

Sauce & Aromatics

2 cloves garlic, minced
½ cup dry white wine (or vegetable broth for non‑alcoholic)
¼ cup freshly grated Parmesan cheese

Seasonings & Garnish

1 tablespoon olive oil (use the oil from the sun‑dried tomatoes for extra flavor)
½ teaspoon red pepper flakes (optional for a gentle heat)
Salt and freshly ground black pepper, to taste
2 tablespoons fresh basil, chopped
2 tablespoons fresh parsley, chopped (for garnish)

Each component plays a specific role: the pasta provides a sturdy canvas, the sun‑dried tomatoes supply concentrated sweetness, and the cream creates a velvety coat that carries the garlic, wine, and cheese. The oil from the tomatoes adds depth without extra fat, while fresh herbs finish the dish with a burst of garden‑fresh aroma. Together they form a balanced, indulgent brunch staple that feels both luxurious and comforting.

Step-by-Step Instructions

Creamy Sun-Dried Tomato Penne Pasta Recipe

Cooking the Pasta

Bring a large pot of salted water to a rolling boil. Add the penne pasta and cook according to package instructions until al dente, usually 10–11 minutes. Stir occasionally to prevent sticking. When the pasta is just shy of perfect, reserve ½ cup of the starchy cooking water, then drain and set aside.

Building the Sauce

Heat the Base. In a large skillet over medium heat, add 1 tablespoon olive oil (or the oil from the sun‑dried tomatoes). Once shimmering, toss in the minced garlic and red pepper flakes. Sauté for 30 seconds, just until fragrant, being careful not to let the garlic brown.
Deglaze. Pour in the ½ cup white wine (or broth). Scrape the browned bits from the pan with a wooden spoon; these fond pieces add a deep, savory backbone. Allow the liquid to reduce by half, about 2–3 minutes.
Incorporate Tomatoes. Stir in the chopped sun‑dried tomatoes. Their oil will melt into the sauce, enriching it with a subtle sweetness. Cook for another minute so the flavors meld.
Add Cream & Cheese. Reduce the heat to low, then whisk in the 1 cup heavy cream followed by ¼ cup Parmesan. Simmer gently for 3–4 minutes, letting the sauce thicken enough to coat the back of a spoon. If the sauce becomes too thick, stir in a splash of the reserved pasta water.
Season. Taste and adjust with salt and freshly ground black pepper. Add the fresh basil now for a bright, herbaceous lift.

Combining & Finishing

Add the cooked penne to the skillet, tossing to ensure every tube is enveloped in the creamy tomato sauce. Transfer the entire mixture to a lightly greased 9‑inch baking dish, sprinkle the remaining Parmesan and parsley over the top, and bake in a preheated 375°F (190°C) oven for 10 minutes. This brief bake creates a lightly golden crust while keeping the interior luxuriously creamy. Remove, let rest for 2 minutes, then serve hot.

Tips & Tricks

Perfecting the Recipe

Use the Sun‑Dried Tomato Oil. Reserve the oil from the jar and use it as your cooking fat; it infuses the sauce with an extra layer of tomato‑forward richness.

Don’t Overcook the Pasta. Al dente pasta continues to cook slightly in the sauce and oven, preserving texture and preventing mushiness.

Reserve Pasta Water. The starchy water helps bind the sauce to the pasta, creating a silkier coating without adding extra cream.

Flavor Enhancements

Finish the dish with a squeeze of fresh lemon juice for bright acidity, or stir in a tablespoon of mascarpone for an even richer mouthfeel. A pinch of smoked paprika adds a subtle, earthy depth that complements the sun‑dried tomatoes beautifully.

Common Mistakes to Avoid

Avoid boiling the cream; high heat can cause it to curdle, resulting in a grainy texture. Also, don’t skip the resting time after baking—cutting too early releases steam and makes the sauce watery.

Pro Tips

Season As You Go. Lightly salt the pasta water and taste the sauce before the final bake; layered seasoning ensures depth without over‑salting.

Use Fresh Herbs. Add basil near the end of cooking and parsley just before serving to preserve their bright, aromatic qualities.

Pre‑heat the Baking Dish. Warm the dish in the oven for a minute before adding the pasta; this prevents a sudden temperature drop that could cause the sauce to separate.

Variations

Ingredient Swaps

Swap penne for fusilli or rigatoni to capture more sauce in the ridges. Replace sun‑dried tomatoes with roasted red peppers for a sweeter, smoky profile. For a protein boost, stir in cooked chicken breast, Italian sausage, or crispy pancetta.

Dietary Adjustments

Use gluten‑free penne and ensure the sun‑dried tomatoes are packed in oil without added wheat. For a dairy‑free version, substitute heavy cream with coconut cream and skip the Parmesan, finishing with nutritional yeast for a cheesy note. Vegans can replace cream with cashew‑based sauce and use plant‑based cheese alternatives.

Serving Suggestions

Pair the pasta with a simple arugula salad tossed in lemon vinaigrette, or serve alongside toasted sourdough for extra crunch. A side of grilled asparagus or roasted cherry tomatoes adds color and balances the richness of the creamy sauce.

Storage Info

Leftover Storage

Allow leftovers to cool to room temperature, then transfer to an airtight container. Store in the refrigerator for up to 3 days. For longer keeping, portion into freezer‑safe bags, squeeze out excess air, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating Instructions

Reheat gently in a 350°F (175°C) oven, covered with foil, for 15–20 minutes, adding a splash of milk or broth if the sauce looks dry. Alternatively, microwave in a microwave‑safe bowl, stirring halfway through, for 2–3 minutes on medium power. Finish with a quick stir of fresh herbs and extra Parmesan for revived flavor.

Frequently Asked Questions

Absolutely. The sauce can be prepared up to 24 hours in advance and kept refrigerated. Store it in a sealed jar; the flavors will meld and intensify. Cook the pasta fresh when you’re ready to serve, then toss it with the pre‑made sauce and finish the quick bake. This reduces active cooking time to under 15 minutes.

Frozen sun‑dried tomatoes are fine, but they often come without the infused oil. If you use them, add an extra tablespoon of olive oil to compensate for lost richness. Thaw them in the refrigerator overnight and pat dry before chopping to avoid excess moisture in the sauce.

Light, crisp sides work best. A mixed green salad with a lemon‑olive oil dressing adds acidity that cuts through the creaminess. Roasted baby potatoes or a simple herb‑infused quinoa provide a hearty complement. For a refreshing contrast, serve a chilled cucumber‑mint water or fresh orange juice.

Yes. For a lighter version, use half‑and‑half or whole‑milk combined with a tablespoon of flour to thicken. For dairy‑free, coconut cream or cashew cream works beautifully, though it will impart a subtle nutty undertone. Adjust seasoning as needed because alternative creams can be less salty.

This Creamy Sun‑Dried Tomato Penne Pasta brings sunshine to any brunch table, marrying rich creaminess with the tang of sun‑dried tomatoes. With clear, step‑by‑step guidance, storage tips, and creative variations, you’re equipped to make it confidently again and again. Feel free to tweak herbs, swap proteins, or adjust the richness to match your taste. Gather your loved ones, plate up, and enjoy a memorable, flavorful start to the day.