Creamy Tuscan Garlic Sauce (Printable)
Rich Italian cream sauce with sun-dried tomatoes, spinach, and garlic. Ready in 25 minutes.
# What You Need:
→ Dairy
01 - 1 cup heavy cream
02 - 1/2 cup grated Parmesan cheese
03 - 2 tablespoons unsalted butter
→ Aromatics
04 - 4 cloves garlic, minced
05 - 1 small shallot, finely chopped
→ Vegetables
06 - 1 cup baby spinach, roughly chopped
07 - 1/3 cup sun-dried tomatoes, julienned, oil-packed and drained
→ Liquids
08 - 1/2 cup low-sodium vegetable or chicken broth
→ Seasonings
09 - 1/2 teaspoon dried Italian herbs
10 - 1/4 teaspoon crushed red pepper flakes
11 - Salt and black pepper to taste
# How to Make It:
01 - Melt butter in a large skillet over medium heat. Add minced garlic and chopped shallot. Sauté for 2 minutes until fragrant and translucent.
02 - Stir in julienned sun-dried tomatoes and cook for 1 minute to release their flavors.
03 - Pour in the broth, scraping up any browned bits from the bottom of the pan. Simmer for 2 minutes to reduce slightly.
04 - Lower the heat and pour in the heavy cream. Stir well to combine and bring to a gentle simmer.
05 - Add grated Parmesan cheese and dried Italian herbs. Stir continuously until the cheese melts completely and the sauce begins to thicken, about 3 to 4 minutes.
06 - Add chopped spinach and cook until just wilted, about 1 to 2 minutes. Avoid overcooking to maintain vibrant color.
07 - Season with salt, black pepper, and red pepper flakes to taste. Serve hot over pasta, chicken, shrimp, or vegetables.
# Expert Suggestions:
01 -
- The sun-dried tomatoes add an intense umami punch that makes people think you simmered this all day
- This sauce transforms plain pasta into restaurant-quality dinner in under 30 minutes
02 -
- The sauce will thicken as it stands so add more broth if reheating leftovers
- Low and slow heat prevents the cream from separating or curdling
03 -
- Grate your own Parmesan cheese for the smoothest texture
- Drain sun-dried tomatoes well to avoid thinning the sauce