Name: Creamy Sun-Dried Tomato Pasta with Pancetta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 12 ounces rigatoni pasta (Swap rigatoni for penne or fusilli.); 4 ounces pancetta (Bacon can replace pancetta if needed.); ½ tablespoon butter; 1 shallot (diced. Or ½ yellow onion); 2 garlic cloves (minced); 1/3 cup sun dried tomatoes (chopped); 5 ounces arugula or spinach; 1/2 cup heavy cream or full-fat unsweetened coconut milk from a can; 1/4 cup freshly grated Parmesan cheese; 1/4 cup reserved pasta water; Black pepper and salt (to taste)

This creamy sun-dried tomato pasta is a super easy, one-pot dinner that comes together in just 30 minutes. It's a quick pasta recipe made with pancetta, sun-dried tomatoes, and a rich, silky sauce that coats every bite. Cozy and full of flavor, this pasta is perfect for busy weeknights when you want something comforting but still a little elevated, without spending all night in the kitchen.

Large pot of sun-dried tomato rigatoni topped with grated Parmesan and herbs.

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Sun Dried Tomato Pasta Recipe
Key Ingredients
Instructions
Sarah's Top Tips
Serving Suggestions
Storage & Reheating
Creamy Sun-Dried Tomato Pasta with Pancetta
Comments

Sun Dried Tomato Pasta Recipe

If it's easy and it's pasta, I'm probably making it. This creamy sun dried tomato pasta checks every box for a cozy, comforting dinner. The sauce starts by sautéing shallot and garlic in the rendered fat from the pancetta, which creates a rich, savory base before the coconut milk or cream and sun-dried tomatoes are added. It's the same technique I use in my creamy pancetta and pea pasta, one of my all-time favorite recipes, and it never fails. From there, the pasta is tossed directly into the skillet with a splash of reserved pasta water to loosen the sauce and help it cling to every noodle, then finished with arugula and Parmesan for a fresh, balanced bite. It's the perfect creamy weeknight dinner.

Key Ingredients

See the recipe card below for the remaining ingredients and quantities.

Instructions

Diced pancetta sizzling in a skillet with rendered fat and browned bits.

Step 1: Cook the pasta according to the package directions until al dente. Before draining, reserve 1 cup of the pasta water and set it aside. Heat a large skillet over medium-high heat and add the pancetta. Cook, stirring occasionally, until browned and crisp. Use a slotted spoon to transfer the pancetta to a paper towel-lined plate to absorb excess grease.

Chopped onions, garlic, and sun-dried tomatoes sautéing in a skillet.

Step 2: Carefully drain off most of the remaining grease from the skillet, then add the butter. Once melted, add the shallot and garlic and cook for 2 to 3 minutes until softened and fragrant. Stir in the sun-dried tomatoes and cook for about 2 minutes to help release their flavor.

Sun-dried tomato cream sauce simmering in a skillet with onions and pancetta drippings.

Step 3: Pour in the heavy cream or coconut milk and stir to combine.

Fresh arugula added to the skillet of sun-dried tomato cream sauce.

Step 4: Sprinkle in the Parmesan cheese along with the arugula or spinach, allowing the greens to gently wilt.

Pasta and cooked pancetta in a skillet with arugula and sauce.

Step 5: Add the cooked pasta and pancetta to the skillet and toss everything together.

Rigatoni tossed in sun-dried tomato cream sauce with pancetta and wilted greens.

Step 6: Use the reserved pasta water, adding a splash at a time as needed, to loosen the sauce and help it coat the pasta evenly. Season with black pepper and salt to taste, then turn off the heat. Serve warm, topped with additional Parmesan if desired.

Sarah's Top Tips

Always save the pasta water. The starches in the cooking water help emulsify the cream and cheese, creating a silky sauce that clings to the pasta instead of feeling thick or greasy. Add it a little at a time until the sauce loosens just enough.
Add the greens last. Arugula or spinach only needs a minute or two to wilt. Stir it in right at the end so it stays tender and vibrant instead of turning soft and mushy.
Choose oil-packed sun-dried tomatoes. They're softer, more flavorful, and blend seamlessly into the sauce. Dry-packed tomatoes won't soften properly unless they're rehydrated first.
Taste before adding salt. Pancetta and Parmesan both bring plenty of salt to the dish. Season at the end and adjust only if needed, so the flavors stay balanced.

Plate of sun-dried tomato rigatoni with pancetta, greens, and Parmesan cheese.

Serving Suggestions

This creamy sun-dried tomato pasta is one of those dinners I'm happy serving all on its own, but I love pairing it with a few extras when I want to make it feel more complete. I'll often add shrimp right to the pan or serve it alongside juicy grilled chicken breasts, or air fryer parmesan crusted chicken. When the sauce feels especially rich, I usually balance it with a simple lemony arugula salad, and there's always crusty bread on the table for soaking up every last bit of the sauce.

Storage & Reheating

Fridge: Store any leftover pasta in an airtight container in the refrigerator for up to 3 days.

Freezer: Cream-based sauces don't freeze well, so this pasta is best enjoyed fresh or within a few days of making it.

Reheating: When reheating, add a small splash of water, cream, or reserved pasta water to help loosen the sauce, then warm gently on the stovetop or in the microwave. Stir halfway through reheating to keep the sauce smooth

Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below-I'd love to hear how it turned out! THANK YOU!