Can I use a different type of pasta?

Absolutely! Penne, fusilli, farfalle—all work perfectly. Pick a shape that loves to hug the sauce.

What if I don’t have sun-dried tomatoes?

Roasted red peppers make a surprisingly delicious swap, or try a scoop of tomato paste for a touch of that concentrated flavor.

Can this be made gluten-free?

Yes—swap in your favorite gluten-free pasta. The sauce itself is naturally gluten-free, so it’s an easy adjustment.

How can I make this lighter?

Swap the heavy cream for half-and-half or even a mix of Greek yogurt and milk if you’d like a lighter, tangier version. Just know, the sauce may be a little less rich, but still bursting with flavor.

Marry Me Pasta Recipe

Name: Marry Me Pasta Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Italian-American
Ingredients: 9 oz (250 grams) rigatoni or pasta of choice; 1 tbsp olive oil; 3 garlic cloves, minced; 5 oz (approx 150g) sun-dried tomatoes, drained & chopped; 1 tsp Italian seasoning (can substitute dried oregano); 2 tsp paprika; 3/4 cup + 2 tbsp heavy cream; 1/2 cup vegetable stock; 1/4 cup reserved pasta water; 1/2 cup grated parmesan cheese; Salt and pepper, to taste; 1/4 cup fresh basil leaves, finely chopped; 2 tsp lemon juice; Optional: 1/4 tsp red pepper flakes, for serving; Optional: Extra basil and parmesan, for garnish

Description

Marry Me Pasta is a luxurious, creamy pasta dish featuring sun-dried tomatoes, parmesan, and fresh basil tossed in a rich, velvety sauce. This recipe combines simple ingredients for maximum flavor, making it a true crowd-pleaser for weeknights or special occasions. Quick to prepare in just 20 minutes, it’s the perfect meal to impress – and possibly get a marriage proposal!

Ingredients

Units Scale

Pasta

9 oz (250 grams) rigatoni or pasta of choice

Sauce

1 tbsp olive oil
3 garlic cloves, minced
5 oz (approx 150g) sun-dried tomatoes, drained & chopped
1 tsp Italian seasoning (can substitute dried oregano)
2 tsp paprika
3/4 cup + 2 tbsp heavy cream
1/2 cup vegetable stock
1/4 cup reserved pasta water
1/2 cup grated parmesan cheese
Salt and pepper, to taste

Herbs and Finishings

1/4 cup fresh basil leaves, finely chopped
2 tsp lemon juice
Optional: 1/4 tsp red pepper flakes, for serving
Optional: Extra basil and parmesan, for garnish

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Instructions

Cook the Pasta: Cook the rigatoni (or your preferred pasta) according to package directions in a large pot of salted boiling water. Once cooked to al dente, reserve 1/4 cup of the pasta water and drain the rest. Set cooked pasta aside.
Prepare the Sauce Base: Heat 1 tablespoon olive oil over medium heat in a large pan or pot. Add the minced garlic, chopped sun-dried tomatoes, Italian seasoning, and paprika. Stir frequently and cook for 2–3 minutes until the garlic is fragrant and the tomatoes have softened slightly.
Add Liquids and Cheese: Stir in the heavy cream, vegetable stock, reserved pasta water, and grated parmesan cheese. Season the mixture with salt and pepper to taste. Mix thoroughly until the sauce is well combined.
Simmer the Sauce: Cover the pan with a lid and let the sauce simmer on medium-low heat for 4–5 minutes. This allows the flavors to meld together and the sauce to thicken. Add the chopped basil during the last minute of simmering.
Toss Pasta with Sauce: Add the cooked pasta to the pan, tossing well to coat the noodles evenly in the creamy sauce. Let it cook for an additional 1–2 minutes. If desired, adjust the sauce thickness with another splash of vegetable stock or reserved pasta water.
Finish and Serve: Remove the pan from the heat. Stir in lemon juice and, if using, red pepper flakes. Top with more fresh basil and extra parmesan. Serve immediately while hot for best flavor and texture.

Notes

If you want a spicier kick, add more red pepper flakes to taste.
You can substitute rigatoni with penne, fusilli, or any pasta shape you like.
For extra richness, stir in a small knob of butter at the end.
Adjust the sauce consistency by adding more reserved pasta water or vegetable stock as needed.
Garnish with fresh basil and extra parmesan for a bright and creamy finish.

Nutrition

Serving Size: 1/4 of recipe
Calories: 420
Sugar: 7g
Sodium: 480mg
Fat: 23g
Saturated Fat: 11g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 3g
Protein: 12g
Cholesterol: 53mg