This creamy Tuscan pasta comes together in just 30 minutes using eight simple ingredients. Sun dried tomatoes get simmered with garlic and tomato paste, then mixed with milk and cheese to create a delicious sauce that will satisfy your weeknight pasta craving. It’s so good, you’ll probably be coming back to the fridge for more, even after you’ve tucked it away for the night.
Equipment
Here’s everything you need to make creamy Tuscan pasta at home:
- chef’s knife
- cutting board
- box grater
- strainer or colander
- whisk
Get the full ingredients list and instructions below!
Creamy Tuscan Pasta
2-4
servings30
minutesIngredients
4 tbsp butter
3 garlic cloves
1/3 cup sun dried tomatoes in oil
1/2 tsp oregano
1 tbsp tomato paste
2 cups milk, room temperature (no less than 2%, whole milk is preferred)
1/4 cup heavy cream
1 cup aged firm cheese (like cheddar, parmesan or gruyere)
400g pasta (I'm using Rigatoni)
salt (I'm using Diamond Crystal Kosher)
cracked black pepper
olive oil
Directions
Bring a large pot of salty water to boil.
Thinly slice 3 garlic cloves. Drain 1/3 cup sun dried tomatoes and pat dry with paper towel to absorb any excess oil. Roughly chop the sun dried tomatoes and set aside.
Heat a large sauce pan or dutch oven on medium. Add 4 tbsp butter. When it foams, add sliced garlic and let cook until your kitchen smells of garlic, about 1 minute.
Add chopped sun dried tomatoes and 1/2 tsp oregano. Let the oregano bloom in the butter for a minute or so, then add 1 tbsp tomato paste and mix. Cook on medium until the tomatoes take on a darker red colour, about 2-3 minutes.
Slowly whisk in 2 cups room temperature milk. If you add the milk all at once, or if your milk is too cold, the sauce will split, so take your time here.
Once the milk is incorporated, add 1/4 cup heavy cream and 1/2 cup grated aged firm cheese. Save the rest of the cheese for later! Try a bit of the sauce, then season with salt until it's rich but packed with flavour.
Bring the sauce to a simmer and let reduce by 2/3.
Meanwhile, the water should be boiling. Drop 400g pasta and cook to al dente. Save 1 cup pasta water and drain the rest.
Transfer the cooked pasta to the reduced sauce and mix with remaining 1/2 cup firm aged cheese. Slowly pour in a few tablespoons of pasta water at a time, while you mix, until the sauce is cheesy and glossy.
Top with cracked black pepper and a drizzle of olive oil. Serve warm!
Note
- If your sauce has split, don't panic. Add a bit more heavy cream and whisk vigorously. Repeat until the sauce is well incorporated.
Tag me @stefsdinnerdate on Instagram and TikTok if you make it! I love seeing your creations.
And let me know if you have any questions about the process in the comment section below. It’s always nice hearing from you!