Creamy Sun-Dried Tomato Pasta (Print Version)
# Ingredients:
→ Pasta Essentials
01 -
8 oz of angel hair pasta, cooks quickly and has a light texture
→ Components for the Sauce
02 -
3 tbsp of butter
03 -
3 minced garlic cloves
04 -
2 cups of chicken stock or a protein-rich bone broth
05 -
1/2 cup room-temp whole milk or half and half
06 -
One drained 8 oz jar of sun-dried tomatoes in oil
07 -
1/3 cup of grated Parmesan cheese
08 -
2 tbsp of softened cream cheese for a silkier texture (optional)
→ Flavor Boosters
09 -
1 tsp of Italian herb mix
10 -
1/2 tsp of freshly ground black pepper
11 -
1/4 tsp of salt
12 -
1/2 tsp of red pepper flakes for a kick (optional)
# Instructions:
01 -
Start by melting butter over a medium-low flame in a big skillet. Toss in garlic and cook it for a minute, enjoying the amazing aroma it creates.
02 -
Add the chicken broth, toss in the sun-dried tomatoes, and sprinkle the seasonings. Pour in the half and half (make sure it’s not cold) and let it lightly bubble over low heat.
03 -
Place the angel hair pasta in the simmering sauce, letting it rest briefly before gently pushing it under the liquid. Cook for about 5 minutes, letting it soak up all the goodness.
04 -
Turn the heat to the lowest setting and stir in cream cheese if you’re using it. Let it blend into the sauce while the pasta cooks to a tender al dente stage.
05 -
Sprinkle Parmesan all over to finish. Adjust the pepper and salt as needed, and if it’s too thick, don’t hesitate to mix in a splash of broth or milk to get your ideal consistency.
# Notes:
01 -
You can whip this up in roughly 15 minutes, making it a fast option for a busy evening
02 -
Spaghetti or bucatini are good alternatives, though they may take a little more time to cook
03 -
For leftovers, refresh the pasta with a bit of chicken broth or milk when reheating