Y’all know I love one pot pasta dishes, and I know a lot of you do too. They’re quick, easy, and pack a lot of flavor into one little dish that needs to be cleaned at the end. Well, when I saw this One Pot Garlic Parmesan Pasta from Damn Delicious, I instantly knew that it was a blank canvas waiting for customization. So here’s my own custom spin on that wildly successful pasta, One Pot Creamy Sun Dried Tomato Pasta.
I took the basic formula (buter + garlic + chicken broth + milk + pasta + parmesan) and jazzed it up a bit with a handful of sun dried tomatoes. The tomatoes add a little tang and a slight sweetness to the pasta that really takes it to the next level. The deep red color leeches a bit into the sauce, giving it the most beautiful golden hue. I made a few other small modifications to accommodate the sun dried tomatoes and came away with an incredibly fast and impressive weeknight dinner.
The quantity of this One Pot Creamy Sun Dried Tomato Pasta can easily be scaled down to feed two, or doubled for a crowd. But, as with other “quick method” cheese sauce pastas, they’re definitely better when freshly prepared. I’ve been happily eating the leftovers, but the texture does change quite a bit as it begins to cool (the flavor stays on point). If you’re texture sensitive, you’ll want to eat it ASAP after cooking.
I can’t wait to play around with this basic recipe some more. I’m thinking of all sorts of fun things to add in (broccoli? spinach? red pepper? BACON?). If you try any fun add-ins, be sure to share your results in the comments below!
One Pot Creamy Sun Dried Tomato Pasta
- 2 Tbsp butter ($0.26)
- 2 cloves garlic ($0.16)
- 2 cups chicken broth* ($0.25)
- 1.5 cups whole milk ($0.47)
- 8 oz fettuccine ($0.50)
- 12 pieces sun dried tomatoes ($0.82)
- Freshly cracked pepper ($0.05)
- 1/4 cup grated Parmesan ($0.35)
- Cut the sun dried tomatoes into small pieces and set aside. Mince the garlic and sauté it with butter in a deep skillet over medium heat for 1-2 minutes, or just until it's soft and fragrant (don't let it brown).
- Add the chicken broth, milk, fettuccine (I like to break it in half first), sun dried tomato pieces, and a healthy dose of freshly cracked pepper (15-20 cranks of a pepper mill) to the skillet. Make sure the pasta is submerged below the liquid.
- Place a lid on the pasta and allow the liquid in the skillet to come to a boil. Once it reaches a boil, give it a quick stir to make sure the pasta is not stuck to the bottom. Return the lid to the top, turn the heat down to low (or just above low), and let it simmer for about 10-12 minutes, or until the pasta is tender. Stir briefly every 4-5 minutes as it simmers to keep the pasta from sticking to the bottom of the skillet.
- If the pasta is still very soupy at that point, remove the lid and let it simmer for 3-5 minutes more, or until the sauce has reduced and thickened slightly. Once thickened, sprinkle the Parmesan over top and serve. The sauce will continue to thicken after the pasta is removed from the heat.
Nutritional values are estimates only. See our full nutrition disclosure here.
One Pot Creamy Sun Dried Tomato Pasta
Step by Step Photos
First chop about 12 pieces of sun dried tomatoes into smaller bits. Remember, they plump up some as they cook, so the pieces can be fairly small.
Mince two cloves of garlic and add them to a deep skillet (3 qt) along with 2 Tbsp of butter.
Sauté the garlic in the butter over medium heat for 1-2 minutes, or just until the garlic is soft and really fragrant. You don’t want to let the garlic or butter to turn brown.
Next add 2 cups chicken broth, 1.5 cups milk, 8 oz. of fettuccine (I break mine in half first to make stirring easier), the chopped tomato pieces, and a healthy does of freshly cracked pepper (about 15-20 cranks of the pepper mill).
As usual, I used Better Than Bouillon to make my broth because it’s inexpensive and has GREAT flavor. Plus, you can mix up any quantity you need and this little jar has a super long shelf life (refrigerated). #notsponsored
Make sure all the pasta is below the liquid, then place a lid on the skillet. Let the skillet come up to a boil. When it reaches a boil, give it q quick stir to make sure the pasta isn’t beginning to stick to the bottom. Return the lid to the skillet, turn the heat down to low (or just slightly higher), and let it simmer for about 10-12 minutes, or until the pasta is tender. Make sure you stir it a few times while it’s simmering, just to keep the pasta from sticking. If the heat is too high or the skillet is very thin, it’s more likely to stick and scorch. This is what mine looked like after 10 minutes, still a bit soupy. Also, if the liquid looks like it has little clumps or curdles, don’t worry, it all smooths out in the end.
If it’s still a bit soupy, just leave the lid off and let it simmer sans lid for a few minutes and the sauce will reduce and thicken a bit. You still want a decent amount of sauce, though. After about 3 minutes more, I liked the consistency of my sauce (it will continue to thicken, though, after it’s removed from the heat).
Sprinkle 1/4 cup grated Parmesan over the pasta. I didn’t even really stir mine in, I just kind of let it coat the top of the pasta, which was kind of pretty.
And then it’s ready to eat! If you have parsley laying around, you can add some to the top to make it more colorful and pretty (which I did, because I’m a food blogger and my life depends on pretty pictures), but it’s not necessary for flavor.
It was insanely difficult to eat just one bowl of this.
I mean, how can you resist a pasta like this??
As an added note, I used Delallo fettuccine, which is by far my favorite brand of pasta (on sale for $1/lb.! Woohoo!). The pasta is thick and has an incredible texture on the surface, which really grabs onto this amazing sauce. #notsponsored