5-Ingredient Sun-Dried Tomato Alfredo

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.

overhead shot of pasta in a pan

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.

a bowl of pureed sun dried tomatoes

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.

Happy cooking,

the final dish in a pan

More Decadent Pasta Recipes


Sun-Dried Tomato Alfredo

tomato alfredo

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.

  • Author: April Anderson
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 2 servings 1x
  • Category: Dinner
  • Method: Stove
  • Cuisine: American


  • 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


  1. Bring a pot of water to a boil. Cook the pasta according to package directions.
  2. 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.
  3. 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.


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.


  • Serving Size: 1/2 or recipe
  • Calories: 771
  • Sugar: 6.4g
  • Sodium: 491.8mg
  • Fat: 78.5g
  • Saturated Fat: 31.9g
  • Unsaturated Fat: 16.4g
  • Trans Fat: 0.7g
  • Carbohydrates: 59g
  • Fiber: 3.1g
  • Protein: 19.7g
  • Cholesterol: 143.3mg

Keywords: sun-dried tomato alfredo, tomato alfredo sauce

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  1. 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!

  2. 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.

  3. 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

  4. 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!

    1. 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!

  5. 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)

  6. 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.

  7. This is an awesome dish. I love sundried tomatoes and alfredo, so this hits both marks! I also appreciate your portions since there’s only two of us. I’m a purist, so I didn’t doctor it up at all. Thank you! I’m trying the chicken salad with sundried tomatoes next. Maybe I’ll just use the leftover puree for that.

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