A simple, easy-to-make sun-dried tomato alfredo sauce tossed with pasta. It’s what to make on those nights when there’s just no time to cook.
Sun-Dried Tomato Alfredo
Three cheers for 5 ingredients! Or maybe 5 cheers are in order because this creamy, comforting, and easy pasta recipe not only has just 5 ingredients, but it also takes less than 30 minutes to go from pan to plate.
We’re taking a simple jar of sun-dried tomatoes and combining it with cream, butter, and parmesan cheese to make a sauce that clings to every strand of pasta. In this case, I used bucatini, a thicker-than-spaghetti pasta, that stands up to the sauce with a toothsome bite.
With the weather turning colder and the schedules getting busier this sun-dried tomato alfredo is a happy, happy thing. It’s a recipe that will save dinner on those nights when take-out orders or drive-throughs pose a real threat to our cook-our-own-dinner best intentions.
Some Ingredients You’ll Need
- Look for jarred sun-dried tomatoes pack in oil. Go ahead and puree the whole jar in the blender, you’ll only use 1/4 cup of the puree for this recipe, so save the rest of it in the fridge. Spread it on sandwiches, whisk it into salad dressings, or stir it into your next batch of spaghetti sauce.
- Butter and cream.
- Freshly grated Parmesan cheese.
- Bucatini pasta works so well with this alfredo, but other long pasta will work fine, too.
That’s it! A 5-ingredient dinner idea to help start your week off right because we all need a creamy, cheesy pan of pasta every once in a while, right?
C’mon, you know you want a bite.
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Sun-Dried Tomato Alfredo
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
Description
A simple, easy-to-make sun-dried tomato alfredo sauce tossed with pasta. It’s what to make on those nights when there’s just no time to cook.
Ingredients
- 5 ounces bucatini
- 1/ 4 cup pureed sun-dried tomatoes (see note)
- 1 cup heavy cream
- 4 tablespoons butter
- 1/2 cup grated parmesan cheese
Instructions
- Bring a pot of water to a boil. Cook the pasta according to package directions.
- Add the cream and butter to a skillet. Bring it to a simmer over medium heat and stir until the butter has melted. Add the pureed sun-dried tomatoes and continue stirring. Let the sauce thicken.
- One the pasta is cooked, transfer it to the skillet using tongs or a pasta spoon. Add the parmesan cheese and toss the pasta in the sauce until it’s well coated and the cheese has melted.
Notes
I recommend buying an 8.5-ounce jar of sun-dried tomatoes packed in oil and pureeing the whole thing using a blender. You will have leftover pureed tomatoes, so save the unused puree. Use it on sandwiches, or add it to tomato sauce for another pasta dinner later in the week. It’s also delicious stirred into soups.
- Category: Main Course
- Cuisine: American (via Italy)
Nutrition
- Calories: 1046
- Sugar: 5.6g
- Sodium: 491.8mg
- Fat: 78.5g
- Carbohydrates: 67.1g
- Fiber: 4.7g
- Protein: 22.6g
Keywords: sun-dried tomato alfredo
reverend27 says
Awesome! If I had known how simple from scratch Alfredo was I’d have been making it for years. This recipe stands just fine on its own and needs no modification. After making it a couple times I’ve started adding 1/2 Spanish onion (caramelized), 1C mushroom, and a bit of garlic – but that’s just my taste, I know many prefer the simple. Also, as is true with Alfredo in general – chicken is a good add as well.
★★★★★
April Anderson says
So glad you like it and I love the modifications you made 🙂 Thanks for your rating, too!
Coral says
Love this recipe! So easy, its become my go to instead of boxed mac and cheese. I always add chopped fresh basil and its delicious. Ive also added spinach, brocoli, peas, chicken, ect. Its a great base to add pretty much whatever you have in your fridge :o)
★★★★★
April says
I’m so glad you like it! Love how you dress it up, too 🙂
Tanja says
Very good!! Doubled the recipe and kids even gave it a thumbs up!
★★★★★
April says
Yay! Happy to hear it’s kid approved – thanks for letting me know!
d4v1d says
the original alfredo does not have cream (look up cacio e pepe, and the history of Chef Alfredo and his specialty is a good readj. that aside, this is a fun dish to make and eat!
April says
Ah, yes! I’m familiar with the original – I have a version on the blog after I tried Mark Bittman’s cacio e pepe from the NYT. Although, I tweaked mine with a little roasted garlic 🙂 I guess my Alfredo is Americanized!
Lydia says
So good! Made it tonight, my husband loved it. Tripled the recipe to make it saucier and to feed a family of 4 and have leftovers for kids lunch. Will definitely make it again
April says
So glad you liked it! It’s one of my favorites 🙂
Karyl | Karyl's Kulinary Krusade says
I love sundried tomatoes. This dish looks absolutely fabulous. I’m definitely pinning and will make soon
April says
I hope you enjoy it! It’s one of my favorites 🙂
Cheryl says
This is one of the best dishes that I have made in a long time. My 27 years old son makes this all the time because it is so simple. Never tried sun dried tomatoes before now it a staple in my house.
★★★★★
April says
Thank you! I’m so happy that you and your son like it 🙂 Thanks so much for letting me know!
Tessa says
I came across your blog on Pinterest and made it tonight. It was AMAZING! I made fresh noodles to go with it and it was seriously so unreal. Can’t wait to try another recipe!
April says
Yay! So glad you liked it – thank you for letting me know 🙂
susan | the wimpy vegetarian says
This looks so silky and delectable! Definitely making this!
[email protected] says
I’ve never thought to do this and I love it! I’m making this for my family for dinner for sure. Love it!
Megan @ MegUnprocessed says
This looks great! I love sun dried tomatoes.
Rebecca {foodie with family} says
I can almost taste that creamy, sun-dried tomato sauce and perfect pasta!
suzi says
Yum, this one sounds great! Perfect for a crisp, cool fall evening meal!