Creamy Tuscan Garlic Sauce (Printable)

Velvety smooth sauce with roasted garlic, sun-dried tomatoes, and spinach in a rich parmesan cream.

# Ingredient List:

→ 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, 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 (optional)
11 - Salt and black pepper, to taste

# Steps:

01 - In a large skillet over medium heat, melt the butter. Add the minced garlic and chopped shallot. Sauté for 2 minutes, until fragrant and translucent.
02 - Stir in the sun-dried tomatoes and cook for 1 minute to release their flavors.
03 - Pour in the broth, scraping up any browned bits from the pan. Simmer for 2 minutes.
04 - Lower the heat and add the heavy cream. Stir well and bring to a gentle simmer.
05 - Add the grated Parmesan cheese and Italian herbs. Stir until the cheese is melted and the sauce begins to thicken, about 3–4 minutes.
06 - Add the chopped spinach and cook until wilted, about 1–2 minutes.
07 - Season with salt, black pepper, and pepper flakes to taste. Serve hot over pasta, chicken, shrimp, or vegetables.

# Expert Advice:

01 -
  • It transforms even the most basic weeknight pasta into something that tastes like it came from a cozy Italian restaurant
  • The sun-dried tomatoes add this incredible umami depth that people cannot quite put their finger on but keep coming back for
  • Ready in 25 minutes but tastes like it simmered all afternoon
02 -
  • The sauce will thicken as it cools, so if you are making it ahead of time, plan to add a splash more broth or cream when reheating
  • Sun-dried tomatoes vary wildly in saltiness, so always taste before adding additional salt to the sauce
  • If your sauce looks grainy after adding the cheese, keep stirring because it usually smooths out as the cheese fully melts
03 -
  • Room temperature cream incorporates more smoothly than cold cream straight from the refrigerator
  • Grate your own Parmesan from a wedge instead of buying pre-grated cheese for better melting and flavor

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