Creamy Tuscan Pasta

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A rich, velvety garlic parmesan sauce clings to tender penne, studded with chewy sun-dried tomatoes and bright baby spinach. It’s weeknight-easy yet tastes like a cozy Tuscan trattoria classic.

Nutrition Facts

Per serving (estimated) — 478 kcal · Fat 22 g · Carbs 53 g · Protein 14 g · Sodium 620 mg

Ingredients

For the pasta

• 12 oz penne pasta (or rotini, fettuccine)
• 4 quarts water
• 2 tbsp kosher salt (for the boiling water)
• 1 tbsp olive oil

For the Tuscan cream sauce

• 2 tbsp olive oil
• 4 cloves garlic, finely minced
• 1/2 cup sun-dried tomatoes packed in oil, drained and roughly chopped
• 1 tsp Italian seasoning
• 1/2 tsp red pepper flakes (optional, for gentle heat)
• 1/2 cup low-sodium chicken or vegetable broth
• 1 cup heavy cream
• 3/4 cup finely grated Parmesan cheese (plus more for serving)
• 3 cups fresh baby spinach, roughly chopped
• 3/4 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper

To finish

• 1/4 cup reserved pasta water (as needed)
• 2 tbsp fresh basil leaves, torn
• Extra grated Parmesan, for serving

Directions

1. Bring 4 quarts of water to a rolling boil in a large pot, add 2 tablespoons of kosher salt, then drop in the penne. Cook according to package directions until al dente (usually 10 to 12 minutes). Reserve 1 cup of starchy pasta water before draining, then drain the pasta and toss with 1 tablespoon of olive oil to prevent sticking; set aside.
2. While the pasta cooks, warm 2 tablespoons of olive oil in a large deep skillet or sauté pan over medium heat. Add the minced garlic and chopped sun-dried tomatoes and cook for 60 to 90 seconds, stirring constantly, until the garlic is fragrant and just turning golden at the edges. Do not let the garlic brown or it will turn bitter.
3. Stir in the Italian seasoning and red pepper flakes and toast for 20 seconds to release their oils, then pour in the chicken or vegetable broth. Use a wooden spoon to scrape up any browned bits from the bottom of the pan, and let the broth simmer for 2 minutes to reduce slightly.
4. Reduce the heat to medium-low and pour in the heavy cream. Stir well and bring the sauce to a gentle simmer; avoid a hard boil or the cream may split. Let it cook for 3 to 4 minutes, stirring occasionally, until the sauce has thickened enough to coat the back of a spoon.
5. Sprinkle in the grated Parmesan a little at a time, whisking constantly, until the cheese is fully melted and the sauce is silky and smooth. Season with 3/4 teaspoon salt and 1/2 teaspoon black pepper, then taste and adjust as needed.
6. Add the chopped baby spinach to the sauce and stir for 1 to 2 minutes, just until the leaves wilt down and turn bright green. If the sauce looks too thick, splash in a tablespoon or two of the reserved pasta water to loosen it; if too thin, simmer another minute.
7. Add the drained penne to the skillet and toss gently for about 1 minute so every piece is glossy and coated in sauce. The starch in the pasta water will help the sauce cling beautifully to the noodles.
8. Remove from heat, sprinkle with torn fresh basil and a generous shower of extra Parmesan, and serve immediately in warm bowls with extra cracked black pepper on top.

Cook’s Notes

• Add sliced grilled chicken breast, sautéed shrimp, or Italian sausage for a heartier protein-packed version; stir them in at the end with the pasta.
• For a lighter sauce, swap the heavy cream with half-and-half, but keep the heat gentle so it doesn’t curdle; you may need an extra tablespoon of Parmesan to maintain richness.
• If sun-dried tomatoes are dry-packed (not in oil), rehydrate them in hot water for 10 minutes, then drain and proceed; you will need to add an extra tablespoon of oil to the sauce.
• Use freshly grated Parmesan from a block rather than pre-shredded cheese; the anti-caking agents in bagged cheese can make the sauce grainy.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of milk or cream to loosen the sauce, since it will thicken as it chills.

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