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Sun-dried Tomato Alfredo Sauce

  • Prep Time: 5m
  • Cook Time: 10m
  • Total Time: 15m


  • 4 oz Sun-dried tomatoes, in olive oil
  • 4 tbsp. Butter
  • 1 c Heavy cream, plus 2 tbsp
  • 1/4 tsp. Garlic powder
  • 1/2 tsp. Onion powder
  • 1/2 tsp. Salt
  • Lemon juice, fresh squeezed, around 1/2 tsp (to taste)
  • Fresh ground pepper, to taste
  • 1/3 c Parmesan cheese, grated


  1. Puree the sun-dried tomatoes with their extra virgin olive oil in a blender or food processor. A jar is usually between 6.5-8.5 oz, so use your best judgement to divide the tomatoes and oil evenly. I prefer to go a little lighter on the oil.
  2. In a 2.5 qt sauce pan over medium heat, melt butter then add heavy cream. Stir to combine.
  3. Stir in the sun-dried tomatoes, then stir in the seasonings: onion powder, garlic powder, salt, and a few grinds of black pepper.
  4. Add lemon juice, to taste, be conservative. Let simmer on medium-low for a couple minutes while the pasta boils. Stir occasionally.
  5. When the pasta is ready and strained, turn the heat to low and add the pasta to the sauce pan. Add the parmesan and toss to combine. Serve when the cheese is melted.