Sundried Tomato Cream Sauce
Sundried tomato cream sauce with mushrooms, green onions, and pecorino romano cheese is delicious comfort food. Make it spicy with crushed red pepper.
Do you ever end up with a random pound of pasta and no idea what to do with it? Do you ever feel like all your life’s problems can be solved with a warm bowl of pasta? Do you ever feel like you want to gain a pant size in one sitting and you don’t want to work hard to do it? If you answered yes to any of those questions, sundried tomato cream sauce may be right for you.
So to be clear, this pasta is delicious, savory, amazing, and completely not healthy.
Techniques for perfect Sundried Tomato Cream Sauce
- Use Pecorino Romano cheese. Pecorino Romano is a sheep’s milk cheese with a tart flavor. Because there is so much fat in this dish, it’s critical to use this tart cheese to balance the flavor. This is a situation where Parmigiano Reggiano is not a good substitute.
- Pick your pasta. This is a nice thick sauce that works well with many kinds of pasta. I have used and enjoyed long fusilli, cavatappi, penne, and rotini, all to great success. The only suggestion I have is to use a substantial pasta, something with plenty of toothiness.
Looking for more delicious and easy pasta? Try our Cavatappi with Basil Marinara.
Sundried Tomato Cream Sauce
This delicious comfort food is amazing with most types of pastas. Add more or less crushed red pepper to your preference.
- 3 tablespoons salted butter
- 16 ounces baby bella mushrooms, cut into bite size pieces
- 3 ounces sundried tomatoes, sliced into strips
- 1 bunch green onions, sliced, separating white and green
- 2 cups heavy cream
- 3 ounces pecorino romano cheese, grated, plus more for garnish
- 1 teaspoon crushed red pepper (optional)
- 16 ounces pasta
- 1 tablespoon coarse salt
- Additonal coarse salt or smoked salt flakes
- Freshly ground pepper
Saute veggies: In a large pot, add 3 tablespoons butter, 16 ounces mushrooms, 3 ounces of sundried tomatoes, and the white part of the green onions. Saute until mushrooms and onions are slightly browned. About 3 to 5 minutes.
Cook pasta: While veggies are sauteing, bring a pot of water and 1 tablespoon coarse salt to a boil. Cook the pasta to al dente according to package. Drain and set aside.
Make it saucy: Add 2 cups heavy cream, 3 ounces pecorino romano cheese, and optional crushed red pepper to veggies. Bring to a gentle simmer, reduce heat and simmer until volume is reduced by about half. About 5 to 10 minutes. Salt and pepper to taste.
Mix it up: Add the pasta to the sauce and mix well.
To serve: Arrange the pasta on a plate and garnish with the green parts of the green onions and the grated pecorino romano cheese.
Amount Per Serving: Calories: 833Total Fat: 60gSaturated Fat: 37gTrans Fat: 2gUnsaturated Fat: 18gCholesterol: 179mgSodium: 2309mgCarbohydrates: 58gFiber: 8gSugar: 15gProtein: 22g
Nutrition information isn’t always accurate.