If you are looking for a fun new pasta sauce, this recipe is for you! Creamy Sundried Tomato Sauce is a rich, creamy sauce made with sundried tomatoes and cheeses for a decadent and delicious flavor. Perfect with any pasta recipe!
Pink Sauce with Sundried Tomatoes
I am a big fan of Italian food and always love shaking things up with fun and unique recipes.
And this Creamy Sundried Tomato Sauce is perfect for doing that!
It is a very easy and fast sauce to make with a creamy base, cheeses, and a wonderful sundried tomato flavor.
The tomato is not overly strong but brings a delicious hint of flavor to the sauce.
What is in Sundried Tomato Sauce?
Here are the ingredients you need to make this easy pasta sauce:
- Sundried Tomato Paste (or sundried tomatoes)
- Heavy Cream
- Parmesan Cheese
- Mozzarella Cheese
Easily make this a gluten free sauce by swapping out the flour for half the amount of cornstarch.
Sundried Tomato Paste
I use a sundried tomato paste that comes in a tube for this recipe.
I LOVE tomato paste in a tube when you need just a Tablespoon or two and want to avoid waste or complicated ways of storing the leftovers.
If you do not have the paste, you can also take sundried tomatoes and mince them up, or even grind them up with the side of a knife, food processor, or mortar and pestle, to make it as paste like as possible. You will want to measure the paste itself and not the tomatoes.
The paste is superior to the cut tomatoes here because it disperses into the sauce better to enhance the flavor.
Can I Use All Milk Instead of Heavy Cream?
Yes, you can!
The only difference is the sauce will be a little thinner. You could add a little more flour or cheese to still thicken it up.
How to Make Sundried Tomato Sauce
First melt your butter in a small sauce pot.
Then add your garlic, flour, and sundried tomato paste. Cook, whisking occasionally, for 2 minutes.
Add the heavy cream and milk and bring to a simmer.
Turn the heat to low and add the Parmesan cheese and mozzarella cheese. Whisk constantly until the cheeses are melted.
Then season to taste with salt and pepper. I tend to use a pink or two of salt but not enough to be an official measurement as if very much depends on the saltiness of your cheeses.
That is it! You now have a creamy, delicious sauce perfect for pasta or chicken.
How to Use Sundried Tomato Sauce
This sauce is perfect for pasta, and I use it in my Copycat Olive Garden Ravioli di Portobello!
Swap it out in many Italian recipes where you would normally use a red or alfredo sauce, like in a lasagna or pasta bake.
It would also be great on chicken, fish, or shrimp.
- 3 Tablespoons butter salted or unsalted is fine
- 2 cloves garlic minced
- 1 Tablespoon all purpose flour or 1/2 tablespoon cornstarch
- 1 ½ Tablespoons sundried tomato paste see note
- ⅔ cup heavy cream
- ⅔ cup milk
- 2 Tablespoons Parmesan cheese (freshly grated is best but not required)
- ¼ cup shredded mozzarella cheese
- salt to taste
- black pepper to taste
- Heat a small pot over medium heat. Add the butter to melt.
- Add the garlic, flour, and sundried tomato paste. Stir and let it cook 2 minutes. It should smell like garlic and/or sundried tomatoes.
- Add the heavy cream and milk. Whisk and bring to a simmer. Turn up the heat if needed to medium high.
- When simmering, reduce the heat to low and add the Parmesan and mozzarella. Whisk constantly to melt the cheese and let the sauce thicken. Remove from the heat when the cheeses are melted.
- Season to taste with salt and black pepper.