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Sundried Tomato Alfredo Sauce

Sundried tomatoes and Alfredo sauce work together better than you might expect. The intensely sweet and savory flavor of the tomatoes cuts through the richness of the cream, and the oil they are packed in adds an extra layer of flavor to the base of the sauce.

RICH AND SWEET

Sundried Tomato Alfredo Sauce

Classic Alfredo sauce with oil-packed sundried tomatoes blended in for a rich, sweet-savory depth.

Prep5 minutes
Cook15 minutes
Total20 minutes
Serves4 servings

Ingredients

  • 1/2 cup sundried tomatoes in oil, drained and chopped (reserve 1 tablespoon of the oil)
  • 1/2 cup unsalted butter
  • 3 cloves garlic, minced
  • 2 cups heavy cream
  • 2 cups Parmesan cheese, grated
  • 1/2 teaspoon salt, to taste
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 2 tablespoons fresh basil, thinly sliced, for serving

Instructions

  1. Heat the reserved sundried tomato oil in a skillet over medium heat.
  2. Add the garlic and cook for 1 minute.
  3. Add the butter and let it melt.
  4. Pour in the heavy cream and bring to a gentle simmer for 3 to 4 minutes.
  5. Lower the heat and whisk in the Parmesan a handful at a time until smooth.
  6. Stir in the chopped sundried tomatoes and red pepper flakes if using.
  7. Season with salt and pepper, taste, and adjust.
  8. Toss with hot pasta and top with fresh basil.

Notes

Use oil-packed sundried tomatoes rather than the dry-packed kind. They are softer, richer, and their oil adds extra flavor to the sauce.
The reserved tomato oil has a lot of flavor from sitting with the tomatoes. Using it to start the sauce instead of plain olive oil adds depth without any extra effort.

Why Sundried Tomatoes Work in a Cream Sauce

Fresh tomatoes can make cream sauces split because of their acidity. Sundried tomatoes have had most of their water removed, which concentrates both the flavor and the sugars, and reduces the sharp acidity that causes curdling. The result is a tomato flavor that is sweeter, more mellow, and completely compatible with a cream base.

The Tomato Oil Step

Using the oil from the jar to start the sauce is a small step that adds a noticeable amount of flavor. That oil has been sitting with sundried tomatoes and often with herbs, and it carries all of that into the sauce before anything else goes in. Do not skip it and do not swap it for plain olive oil.

Serving Suggestions

This sauce pairs naturally with chicken Alfredo for a full dinner. The sweet-savory tomato flavor also works well alongside pesto Alfredo sauce if you want to serve both at a gathering.

Storage

Store in a sealed container in the fridge for up to 3 days. The tomato flavor deepens after a day. Reheat gently with a splash of cream.

Do I need to blend the sundried tomatoes into the sauce?

No. Chopped pieces stirred into the finished sauce give you bursts of intense tomato flavor in each bite, which works well here. If you prefer a fully smooth sauce, blend half the tomatoes with a little cream before adding.

Can I use dry-packed sundried tomatoes?

Yes, but rehydrate them in hot water for 10 to 15 minutes first and drain well. They will be slightly less rich than oil-packed.

What pasta works best with this sauce?

Penne and rigatoni work especially well since the tomato pieces get caught in the tubes. Fettuccine also works for a more traditional presentation.