Creamy Sun-Dried Tomato Beef Pasta
This creamy sun-dried tomato beef pasta is rich, tangy, and ready in 30 minutes. It is my go-to skillet dinner when spaghetti night needs an upgrade.
Creamy sun-dried tomato beef pasta is a one-skillet dinner made with browned ground beef, tangy sun-dried tomatoes, and a Parmesan cream sauce tossed with pasta. This recipe serves 4, delivers a rich, tangy-savory sauce that clings to every noodle, and is perfect for a weeknight when you want something that tastes like way more effort than it took.
Here’s everything you need to make it perfectly.
I started making this on nights when regular spaghetti felt boring, and it’s turned into the dish my husband asks for more than anything else in my rotation. The first time I made creamy sun-dried tomato beef pasta, I tried to rush the onions and they never fully softened — the sauce tasted fine, but the texture was off, so now I actually give them the full five minutes.
Table of Contents
Why You’ll Love This Creamy Sun-Dried Tomato Beef Pasta
The sauce is tangy from the sun-dried tomatoes, rich from the cream and Parmesan, and savory from the browned beef, so you get a lot of flavor without a long ingredient list. It comes together in one skillet in about 30 minutes, which makes it realistic for a weeknight. This creamy sun-dried tomato beef pasta also reheats well, so it’s genuinely good for meal prep, not just a one-night dinner.
What Ingredients Do You Need for Creamy Sun-Dried Tomato Beef Pasta?
| Ingredient Group | Ingredient | Amount | Notes |
|---|---|---|---|
| Main Ingredients | Olive oil | 1 tablespoon | For browning the beef |
| Main Ingredients | Ground beef | 1 pound | — |
| Main Ingredients | Onion, chopped | 1 | — |
| Main Ingredients | Garlic, minced | 2 cloves | — |
| Sauce | Diced tomatoes, undrained | 1 (14.5 ounce) can | — |
| Sauce | Sun-dried tomatoes, oil-packed | 1/2 cup | Drained and chopped |
| Sauce | Dried Italian seasoning | 1 teaspoon | — |
| Sauce | Salt | 1/2 teaspoon | — |
| Sauce | Black pepper | 1/4 teaspoon | — |
| Sauce | Beef broth | 1 cup | — |
| Sauce | Heavy cream | 1/2 cup | — |
| Sauce | Parmesan cheese, grated | 1/4 cup | Plus more for serving |
| Pasta | Pasta (penne or rotini) | 8 ounces | — |
| Garnish | Fresh basil, chopped | Optional | For garnish |
The sun-dried tomatoes are doing most of the heavy lifting here — they’re what separates this from a basic beef pasta recipe. Go with the oil-packed kind rather than dry-packed, since the oil adds flavor and the tomatoes stay soft instead of chewy. Penne or rotini both work well because their ridges grab onto the creamy tomato pasta sauce instead of letting it pool at the bottom of the bowl.
How to Make Creamy Sun-Dried Tomato Beef Pasta Step by Step
Cook the Pasta
- Cook the pasta according to package directions until al dente, then drain and set aside.
💡 Salt your pasta water well — it’s your only chance to season the noodles themselves.
Brown the Beef
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
- Add the ground beef and cook, breaking it up with a spoon, until browned.
- Drain any excess grease from the skillet.
Pro Tip: Don’t skip draining the grease — it keeps the finished sauce from turning oily instead of creamy.
Build the Sauce
- Add the chopped onion to the skillet and cook until softened, about 5 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Stir in the diced tomatoes (undrained), chopped sun-dried tomatoes, Italian seasoning, salt, and pepper.
- Bring to a simmer and cook for 5 to 7 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Pour in the beef broth and heavy cream.
- Bring to a gentle simmer and cook for another 2 to 3 minutes.
💡 If the sauce looks thin at this point, don’t worry — the cheese and pasta will thicken it in the next step.
Finish and Serve
- Add the cooked, drained pasta to the skillet with the sauce and toss to coat evenly.
- Stir in the grated Parmesan cheese and cook for 1 to 2 minutes, until melted and the sauce reaches your desired consistency.
- Serve hot, garnished with fresh basil and additional Parmesan, if desired.
Pro Tip: Add the pasta straight from the pot while it’s still warm so it absorbs the sauce instead of cooling it down.
Expert Tips for Perfect Creamy Sun-Dried Tomato Beef Pasta
Pro Tips for Success
The key to a really tangy sauce is using the oil-packed sun-dried tomatoes and not rinsing off that flavorful oil. For best results, let the diced tomato mixture simmer the full 5 to 7 minutes before adding the cream, since that’s when the flavors actually come together.
The most common mistake is adding the Parmesan over heat that’s too high — instead, drop it to medium-low so the cheese melts smoothly instead of turning grainy. Creamy sun-dried tomato beef pasta works best when the pasta is slightly undercooked before it hits the sauce, since it keeps cooking and soaking up flavor in the skillet. Listen for the sauce to go from a loose simmer to a slow, thick bubble — that’s your sign it’s ready for the pasta.
Delicious Variations
Quick Version: Use a store-bought jarred tomato sauce in place of the canned diced tomatoes to shave a few minutes off the simmer time. Alternative Ingredients: Swap the ground beef for ground turkey or Italian sausage if that’s what you have on hand. Low-Carb Version: Serve the sauce over spiralized zucchini or a low-carb pasta alternative instead of traditional noodles.
Troubleshooting Common Problems
Problem: The sauce turned out too thin. Solution: Let it simmer a few extra minutes uncovered before adding the pasta, since the liquid needs time to reduce.
Problem: The Parmesan clumped instead of melting smoothly. Solution: Lower the heat before adding the cheese and stir constantly so it melts evenly instead of seizing.
Problem: The beef released a lot of grease. Solution: Drain it thoroughly after browning — this is the step people skip, and it’s the one that keeps the final dish from tasting greasy.
How to Store and Reheat Creamy Sun-Dried Tomato Beef Pasta
| Storage Method | Duration | Best Practice |
|---|---|---|
| Room Temperature | Up to 2 hours | Cover loosely and cool before refrigerating |
| Refrigerator | 3 to 4 days | Store in an airtight container |
| Freezer | Up to 2 months | Freeze in a sealed, freezer-safe container |
Reheat leftovers gently in a skillet over medium-low heat with a splash of beef broth or cream to loosen the sauce back up. You’ll know it’s ready when the sauce turns glossy again and coats the pasta instead of looking dry or separated. Leftover creamy sun-dried tomato beef pasta also works well stuffed into a baked potato or tossed with extra greens for a quick next-day lunch.
FAQs About Creamy Sun-Dried Tomato Beef Pasta
Can I make this beef pasta recipe ahead of time?
Yes. You can brown the beef and build the sauce up to 2 days ahead, then store it in the refrigerator and toss it with freshly cooked pasta when you’re ready to eat.
What can I use instead of heavy cream?
Half-and-half will work in a pinch, though the sauce will be slightly less rich. Avoid milk alone, since it’s more likely to separate when it hits the hot skillet.
Why is my sauce not thickening?
The sauce thickens as it simmers and again once the Parmesan and pasta are added, so give it the full cook time before assuming it needs help. If it’s still thin after that, let it simmer a few extra minutes uncovered.
Can I freeze creamy sun-dried tomato beef pasta?
Yes, it freezes for up to 2 months in a sealed container. Cream-based sauces can separate slightly when thawed, so reheat it slowly over low heat, stirring often to bring it back together.
Is this recipe gluten-free?
It can be made gluten-free by swapping in your favorite gluten-free pasta, since every other ingredient in this beef pasta recipe is naturally gluten-free.
You Have to Try This One
Honestly, this is one of those pasta with beef recipes that tastes like it took way longer than it actually did, and I mean that. If you make it, save this creamy tomato pasta to your Pinterest board so you can find it again on a busy weeknight. And if you’re looking for more dinner ideas, check out these family dinner casseroles and bakes, this one-pan beef enchilada rice, or this creamy garlic chicken pasta skillet — I would genuinely love to hear how yours turns out in the comments.
This creamy sun-dried tomato beef pasta has a tangy, rich Parmesan sauce that clings to every noodle and browned beef in every bite. Save this recipe now for a cozy weeknight dinner you will crave on repeat!
Easy Creamy Sun-Dried Tomato Beef Pasta
Equipment
- Large skillet or Dutch oven
- Wooden spoon
- Colander
Ingredients
Main Ingredients
- 1 tablespoon Olive oil For browning the beef
- 1 pound Ground beef
- 1 Onion, chopped
- 2 cloves Garlic, minced
Sauce
- 14.5 ounce can Diced tomatoes, undrained
- ½ cup Sun-dried tomatoes, oil-packed Drained and chopped
- 1 teaspoon Dried Italian seasoning
- ½ teaspoon Salt
- ¼ teaspoon Black pepper
- 1 cup Beef broth
- ½ cup Heavy cream
- ¼ cup Parmesan cheese, grated Plus more for serving
Pasta
- 8 ounces Pasta (penne or rotini)
Garnish
- Fresh basil, chopped Optional, for garnish
Instructions
- Cook the pasta according to package directions until al dente, then drain and set aside.
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
- Add the ground beef and cook, breaking it up with a spoon, until browned.
- Drain any excess grease from the skillet.
- Add the chopped onion to the skillet and cook until softened, about 5 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Stir in the diced tomatoes (undrained), chopped sun-dried tomatoes, Italian seasoning, salt, and pepper.
- Bring to a simmer and cook for 5 to 7 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Pour in the beef broth and heavy cream.
- Bring to a gentle simmer and cook for another 2 to 3 minutes.
- Add the cooked, drained pasta to the skillet with the sauce and toss to coat evenly.
- Stir in the grated Parmesan cheese and cook for 1 to 2 minutes, until melted and the sauce reaches your desired consistency.
- Serve hot, garnished with fresh basil and additional Parmesan, if desired.
