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Creamy Sun-Dried Tomato Garlic Spaghetti
Isabella

Creamy Sun-Dried Tomato Garlic Spaghetti

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Ingredients Method

Ingredients
  

  • 1 lb spaghetti
  • 5 tbsp butter
  • 2 tbsp olive oil from the sun-dried tomato jar
  • 1 small yellow onion finely diced
  • 12 cloves garlic minced
  • ¾ cup sun-dried tomatoes in oil chopped
  • 1 cup cherry tomatoes halved
  • 3 tbsp tomato paste
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp Italian seasoning
  • ½ tsp red pepper flakes
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 cup chicken broth
  • 2 cups heavy cream
  • 6 oz cream cheese softened and cubed
  • 2 cups shredded mozzarella 1 cup for the sauce, 1 cup for the top
  • 1¼ cups grated Parmesan ¾ cup for the sauce, ½ cup dusted on at the end
  • ½ cup reserved pasta water
  • 3 tbsp chopped fresh parsley

Method
 

  1. Boil the spaghetti in salted water until just tender, reserving ½ cup pasta water before draining.
  2. Heat the butter with the sun-dried tomato oil, add the diced onion, and cook until soft and golden.
  3. Add the minced garlic and cook 30 seconds until fragrant.
  4. Stir in the chopped sun-dried tomatoes and halved cherry tomatoes and cook until they break down and release reddish-orange oil.
  5. Stir in the tomato paste with the smoked paprika, oregano, basil, Italian seasoning, red pepper flakes, salt, and pepper and cook one minute until it darkens.
  6. Pour in the chicken broth and scrape the bottom clean.
  7. Lower the heat, pour in the heavy cream, and whisk in the cream cheese until the sauce turns thick, ivory, and glossy.
  8. Whisk in ¾ cup Parmesan and 1 cup mozzarella until heavy and smooth, loosening with pasta water a splash at a time.
  9. Toss the spaghetti through until every strand is buried and coated, with red tomato chunks and orange oil streaking through the white sauce.
  10. Pile onto a white plate and blanket the top with the remaining mozzarella, covering for two minutes until molten and stretchy.
  11. Dust the remaining Parmesan over the surface and scatter chopped parsley throughout.