Pasta With Spicy Sun-Dried Tomato Cream Sauce

photo by krism226 photo by krism226
photo by krism226
Ready In:




  • Heat oil in heavy medium saucepan over medium heat.
  • Add garlic; sauté 1 minute.
  • Add tomatoes, cream, red peppers and crushed red pepper; simmer over medium heat for 2 minutes.
  • Stir in 1/2 cup basil and simmer 1 minute longer; cook pasta in large pot of boiling salted water until tender but still firm to the bite.
  • Drain, reserving 3/4 cup pasta cooking liquid.
  • Return pasta to pot.
  • Add sauce, cheese and 1/2 cup basil and toss to coat.
  • Add enough reserved cooking liquid to pasta to moisten if dry.
  • Season with salt and pepper.

Questions & Replies

default avatar
Got a question? Share it with the community!


  1. Becky Celia
    Very good and very easy.
  2. rouxdog
    Good recipe. Try adding some shrimp during the simmering time. I also tried it with Rotini pasta. Holds on to the sauce better, I think...
  3. Schooter
    I've always liked tomato cream sauces. This was a decent base recipe, but like others said, I had to add quite a bit of extra cayenne and spices to overcome the blandness. The Parmesan cheese helped give it a bit more flavor too. Next time, I'd probably add in some fresh tomatoes or tomato sauce and throw in some additional Italian seasonings.
  4. maryann9604_9456560
    My family loved this. Taking the advice of others I added cayenne, oregano, grilled chicken (cut into bite sized pieces) and Pomi strained tomatoes. I also used spiral pasta. It was SO GOOD!
  5. Littlemissstrange
    This is a pretty good pasta sauce for those who like it a bit mild. I prefer a heartier pasta sauce and expected the sun dried tomatoes and red pepper flakes to take over in this recipe, but the cream dulled the flavor too much for my tastes. I am going to try again with this recipe and add more/different spices to see if that gives me the taste I was looking for. Thanks!


  1. Jacqueline Michelle
    Yummy. This was good. Made it today for lunch. I didn't have any crushed red pepper flakes so I deseeded and chopped up a Thai chili pepper instead. I had fresh green beans, zucchini and carrots leftover from the Copycat Olive Garden Minestrone Soup recipe by Todd Wilbur. I julienned the zucchini and carrots and sauteed the vegetables together in butter and sprinkled in some garlic powder, salt and pepper for a quick side dish. And I threw one of those packaged loaves of Ciabatta bread in the oven too to serve with the pasta. Easy, quick and the kids loved it too!



Find More Recipes