Creamy Sun-Dried Tomato Pasta

creamy sun dried tomato pasta

Recipe by Ivy Manning

  • 4Servings


  • 12 oz. rigatoni
  • 3/4 cup chopped roasted red peppers
  • 1/2 cup chopped oil-packed sun-dried tomatoes
  • 3 tbsp. tomato paste
  • 3 cloves garlic, chopped
  • 1 pinch crushed red pepper
  • 3-inch sprig fresh rosemary, plus 2 tsp. chopped rosemary
  • 1/2 cup heavy cream
  • 1/2 cup grated Pecorino Romano


In large, deep skillet, combine first 6 ingredients with 5 cups hot water and rosemary sprig. Season and bring to a boil over high. Reduce heat to medium-low and simmer, stirring occasionally, until pasta is al dente, about 15 minutes. Stir in cream and cheese; season. Discard rosemary sprig; garnish with chopped rosemary.