Creamy Sun Dried Tomato Sauce

    15 minutes

    You cannot get easier that this creamy sun dried tomato sauce that takes the same time as pasta to cook.

    147 people made this

    Serves: 4 

    • 1 cup (250ml) thickened cream
    • 3 tablespoons butter
    • 60g grated mozzarella cheese
    • 2 tablespoons grated Parmesan cheese
    • 1/4 cup diced sun-dried tomatoes
    • 1 pinch salt and pepper, to taste
    • 1 tablespoon pine nuts

    Preparation:5min  ›  Cook:10min  ›  Ready in:15min 

    1. Heat the cream and butter in a saucepan over medium heat until almost boiling, but do not boil.
    2. Add mozzarella and Parmesan cheeses then stir until melted.
    3. Stir in the sun-dried tomatoes and season with salt and pepper.
    4. Remove from heat and serve over pasta with a sprinkling of pine nuts.

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    Reviews in English (125)


    This is a very good sauce for tortellini. The only changes I made were to use walnuts instead of pine nuts and to add approximately 1 teaspoon of garlic powder. The garlic powder definitely improved the sauce. Initially I wasn't sure which type of sun-dried tomatoes to use. I decided used dry packed sun-dried tomatoes, next time I will use oil packed sun-dried tomatoes because the dry packed ones stayed very firm and I didn't like that texture. In the future I will also leave the nuts out of the recipe. I look forward to making this again.  -  21 Jan 2005  (Review from Allrecipes USA and Canada)


    Five stars plus! This sauce really fits its name - amazing! My very Italian household was raving about it. Like everyone else, we added garlic, the ommission of which was the only flaw of this recipe. We used sundried tomatoes in oil and I commonly substitue half and half for cream, just to save on fat. I was a bit concerned about the addition of mozarella, but it worked perfectly. Smother a bowl of gnocci with this sauce - you will not regret it!  -  22 Jan 2007  (Review from Allrecipes USA and Canada)


    A great recipe that can be made healthier by using low fat evaporated milk, rather than cream. Evaporated milk has thickness to it, like cream. I also used less cheese to make it healthier--it surrenders a little bit of taste, but also a lot of calories. Thanks for the recipe.  -  21 Feb 2006  (Review from Allrecipes USA and Canada)