Creamy Sun-Dried Tomato Pasta
Serves 4
15 mins prep
15 mins cook
30 mins total
A fast pan sauce built on softened onions, white wine, and heavy cream — finished with concentrated sun-dried tomatoes and wilted greens. The sauce reduces and clings to the pasta without flour or any other thickener. Dinner is on the table in 30 minutes.
Bring a large pot of water to a boil and salt it generously. Add the pasta and cook 10-12 minutes, or according to the package directions, until al dente. It's okay to slightly undercook the pasta by a minute or so because it will finish cooking in the skillet. Before draining, scoop out one cup of the starchy pasta water.
Meanwhile, put the oil in a 10-12-inch skillet and place over medium heat. Stir in the onions and a big pinch of salt. Cover the pan and cook about 5 minutes, until the onions are softened.
Add 2 teaspoons grated or finely chopped garlic, 2 teaspoons chopped fresh thyme, and ½ teaspoon crushed red pepper. Cook and stir until the garlic is fragrant, about 30 seconds. Turn up the heat to medium-high and add ¼ cup dry white wine. Boil 1-2 minutes, until the wine is reduced by about half.
Stir in ⅔ cup sun-dried tomatoes, 1 cup heavy cream and another pinch of salt. Bring the cream to a simmer, then reduce the heat to medium. Cook for a few minutes, until the sauce looks thickened. Add 2 cups kale or spinach leaves. Cover the pan until the greens are wilted, about 1 minute.
Add the cooked, drained pasta and ½ cup grated Parmesan cheese to the skillet along with ¼ cup of the pasta water. Stir gently to combine the pasta with the sauce, adding more pasta water if needed. Remove from the heat.
Serve in bowls, with additional grated cheese over each serving.