A delicious and creamy pasta dish featuring sun-dried tomatoes and mozzarella, perfect for a comforting meal.
Author:Lorenzo Bonucci
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:4 servings 1x
Category:Main Course
Method:Stovetop and Broiling
Cuisine:Italian
Diet:Vegetarian
Ingredients
Scale
400 g spaghetti or linguine
2 tbsp olive oil
3 cloves garlic, minced
150 g sun-dried tomatoes, chopped
240 ml heavy cream
120 ml chicken or vegetable broth
80 g grated Parmesan cheese
150 g shredded mozzarella cheese
½ tsp Italian seasoning
½ tsp red pepper flakes, optional
½ tsp black pepper
½ tsp salt, or to taste
2 tbsp chopped fresh parsley
60 ml reserved pasta water
300 g cooked chicken breast, sliced (optional)
100 g baby spinach (optional)
1 tbsp butter (optional)
Instructions
Cook the pasta.
Cook spaghetti in salted boiling water according to the package directions until al dente. Reserve about 60 ml pasta water, then drain.
Sauté the garlic and tomatoes.
Heat olive oil in a large skillet over medium heat. Add garlic and cook for about 30 seconds. Add the chopped sun-dried tomatoes and sauté for 2–3 minutes.
Make the creamy sauce.
Pour in the heavy cream and broth. Add Italian seasoning, black pepper, and red pepper flakes. Simmer gently for 3–4 minutes.
Add Parmesan.
Lower the heat and stir in the Parmesan until melted and the sauce becomes smooth and creamy.
Add the pasta.
Add the cooked spaghetti and toss until completely coated. Add a little reserved pasta water if the sauce is too thick.
Make it extra cheesy.
Stir in about half of the mozzarella. Transfer the pasta to an oven-safe baking dish or leave it in an oven-safe skillet.
Top with mozzarella.
Sprinkle the remaining mozzarella over the pasta.
Broil/bake.
Place under a preheated broiler for 2–4 minutes, or bake at 200°C for about 5–8 minutes, until the mozzarella is melted, bubbly, and lightly golden.
Garnish and serve.
Sprinkle generously with fresh parsley and a little extra Parmesan.
Notes
For the cheesy, stretchy texture, use low-moisture mozzarella and grate it yourself.
Don’t overcook the sauce after adding the cheese—the goal is a smooth, creamy sauce with plenty of melted cheese stretching from the fork.
Optional protein: Add grilled or pan-seared chicken, shrimp, or Italian sausage for a complete meal.