Can I make this recipe ahead of time?

Yes. I often prep it in the morning before the girls wake up, then finish it right before dinner. Make the sun-dried tomato paste and grate the Parmesan ahead. Cook the noodles and cool them slightly, then store them separately from the sauce. Finish by warming the sauce and tossing everything together.

Is light cream necessary?

Light cream gives the sauce a rich but not heavy texture. You can use half-and-half or a mixture of milk and butter for a lighter version. Heavy cream will make it richer and silkier. Non-dairy creams work too, but the flavor will vary.

Thin linguini is what I use most, because it twirls nicely and carries the sauce. Long noodles feel homey. If you prefer short pasta, use about 3 cups dry and the sauce will cling just the same.

The recipe uses a small amount of crushed red pepper for a gentle warmth. Increase it if you like more heat. You can also serve extra red pepper on the table so everyone can adjust.

Can I freeze leftover sauce?

Yes. Freeze in an airtight container for up to a month. Thaw in the refrigerator and warm gently, adding a splash of pasta water to bring it back together. Remember that freezing can change the texture slightly.

Marry Me Pasta

Description

A comforting and quick pasta dish featuring a creamy sauce with garlic and sun-dried tomatoes, perfect for busy families.

Ingredients

1 1/2 tablespoons butter
4 cloves of garlic, grated
2 cups light cream
1 cup fresh grated Parmesan cheese
1/2 cup sun-dried tomatoes + 1 tablespoon oil from the jar
1 tablespoon finely chopped fresh basil
2 teaspoons chicken bouillon powder
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper
3/4 box of thin linguini or other long noodle of your choice
Reserved pasta water

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Instructions

To make sun-dried tomato paste, chop sun-dried tomatoes and blend with oil to a coarse paste.
Bring a large pot of salted water to a boil, cook the noodles until just al dente, and reserve 1/4 cup of pasta water.
In a large non-stick pan, melt butter and add grated garlic, crushed red pepper flakes, dried thyme, and chicken bouillon powder, cooking for 1 minute.
Pour in light cream and simmer for 5 minutes, stirring often.
Add Parmesan cheese, sun-dried tomato paste, salt, pepper, garlic powder, and fresh basil, stirring well. Simmer for 5-7 minutes, adjusting thickness with reserved pasta water as needed.
Add the cooked noodles to the sauce, stirring to coat, and let sit for a minute before serving.
Serve immediately, garnished with extra Parmesan and fresh basil.

Notes

For a lighter version, swap half the cream for low-sodium chicken broth. Use fresh basil for best flavor.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Baking
Cuisine: Italian