Creamy Sun-Dried Tomato Pappardelle

The oil from the sun-dried tomato jar starts the sauce, carrying the flavour of the tomatoes into the garlic and chilli flakes.

Only half a cup of cream goes in, loosened with pasta water and thickened with Parmesan, so the sauce stays glossy and orange rather than turning into a heavy white one.

How to Make It

1. Pasta cooked

   Cook the pappardelle in well-salted water until al dente. Reserve 3/4 cup pasta water before draining.

2. Tomatoes sizzled

   Heat the sun-dried tomato oil in a wide skillet. Add the tomatoes, garlic and red pepper flakes and cook 1 to 2 minutes.

3. Sauce built

   Add the heavy cream and 1/3 cup pasta water and simmer 2 minutes. Stir in the Parmesan until the sauce becomes glossy and orange rather than thick and white.

4. Pasta tossed

   Add the drained pappardelle and toss over low heat, adding more pasta water as needed so the sauce lightly coats the ribbons.

5. Finished with basil

   Fold in most of the basil, season with salt and black pepper, and finish with the remaining basil.

Ingredient Notes

Oil-packed sun-dried tomatoes

Half a cup sliced, plus a tablespoon of their oil to cook in.

Heavy cream

Half a cup only, which keeps the sauce orange and light.

Reserved pasta water

Three-quarters of a cup, used to loosen the sauce as it thickens.

Success Tips

• Set a mug by the colander so you remember to save the pasta water.
• Keep the heat low once the pasta is in so the cream does not split.
• Add the water a splash at a time; the sauce thickens as it sits.

Why This Recipe Works

• Using the jar oil means nothing of the tomato flavour is wasted.
• Starchy pasta water is what lets a small amount of cream coat a whole pan of pasta.
• Parmesan added off a hard boil melts smoothly instead of stringing.
• Wide ribbons hold more sauce per bite than thin strands.

Serving Ideas

Twist the ribbons into shallow bowls, spoon over any sauce left in the pan and add the last of the basil.

Storage and Reheating