Sun-dried tomato pasta

  • Servings : 4
  • Prep Time : 15m
  • Cook Time : 30m
  • Ready In : 45m

The reason why I love Italian food is because I love tomato sauce! Our couchsurfer Claire made this for us and I’ve tweaked the recipe a bit.


  • 250mL heavy cream (can use lactose-free cream)
  • 250mL milk
  • 1 cube chicken or vegetable stock
  • 250mL chopped sun-dried tomatoes *
  • 500gr dried pasta
  • 1 package of bacon (140gr), cut into small bits
  • 1 onion, diced
  • 2 cloves garlic, chopped
  • 2 tbsp chopped fresh parsley
  • Salt and pepper to taste


Step 1

Fry the bacon in a saucepan until golden brown and slightly crispy. Discard the bacon fat (place the bacon fat into a non-plastic container and let it congeal at room temperature then throw away. don't throw the hot fat down the sink, otherwise you'd have to flush the pipes thoroughly).

Step 2

Add the onion and garlic to the bacon pan and fry until the onion is translucent.

Step 3

Add the chicken stock, milk and cream. Bring to a boil.

Step 4

Add the sun-dried tomatoes and reduce heat to medium. Allow to simmer until the pasta is cooked.

Step 5

In the meantime, bring a large pot of lightly salted water to a boil. Add pasta and cook according to instructions until al dente. Drain the pasta. Do not rinse away the starch from the pasta!

Step 6

The tomato sauce should be reduced by half at this stage. Adjust the seasoning by adding salt and pepper to taste

Step 7

Add the pasta to the sauce and toss well until the pasta is evenly coated Plate up and garnish with parsley.

Buon appetito!

Note: I usually buy sun-dried tomatoes packed in oil. This saves you from having to rehydrate them and you get more flavour in the sauce from the oil.

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