When it comes to pasta dishes that blend comfort and romance, Marry Me Pasta sweeps you off your feet. This creamy, garlicky delight combines luscious flavors and easily pleases any palate, making it a perfect weeknight dinner or a special meal to impress a loved one. The story behind this dish is almost as enchanting as its taste—rumor has it that it’s so good, it’s bound to get you proposed to. And let me tell you, this creamy concoction never fails to spark joy around my kitchen table.
Why You’ll Love This Dish
I can think of countless reasons to fall for Marry Me Pasta. First and foremost, it’s incredibly simple to whip up, making it an ideal choice for busy weeknights or spontaneous date nights. With a handful of everyday ingredients, you can create something truly gourmet. The tangy richness of sun-dried tomatoes, coupled with the silky smoothness of light cream, creates a symphony of flavors that strike just the right chord in the heart.
“This is a dish that brought my partner and me together over dinner. It’s so delicious, we had seconds—and then thirds! The creamy sauce is to die for!”
Not only is it scrumptious, but this dish also strikes a satisfying balance between decadence and ease, making it great for families or even solo cooks like myself who are just looking to indulge after a long day. Seriously, if you’re looking for a pasta dish that envelops you in warmth and comfort, look no further.
Preparing Marry Me Pasta
Alright, let’s get down to brass tacks on how to whip up this flavorful dish. The steps are straightforward, and in no time, you’ll have a dreamy pasta meal on the table. Start by gathering your ingredients—this can be half the fun!
What You’ll Need
To create this love-at-first-bite pasta, you’ll need:
- 1 and 1/2 tablespoons of butter
- 4 cloves of garlic, grated
- 2 cups of light cream
- 1 cup of fresh grated Parmesan cheese
- 1/2 cup sun-dried tomatoes + 1 tablespoon oil from the jar
- 1 tablespoon finely chopped fresh basil
- 2 teaspoons chicken bouillon powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon crushed red pepper flakes (add more if you like it a bit spicy!)
- 3/4 box of thin linguini (or any long noodles of your choice!) Or about 3 cups of dry short noodles if that’s more your style.
- Reserved pasta water (to adjust the sauce’s consistency)
Cooking Method
Begin by making a sun-dried tomato paste. Finely chop your sun-dried tomatoes, adding them to a blender with a tablespoon of the oil from the jar. Pulse until you achieve a coarse paste. Don’t fret if it’s not perfect—rustic is in!
Bring a large pot of salted water to a rolling boil. Cook your noodles until they are al dente; remember to reserve about 1/4 cup of the pasta water before draining!
While the pasta cooks, get your sauce on the go. In a large non-stick pan over medium heat, melt the butter. Sauté the grated garlic, crushed red pepper flakes, dried thyme, and chicken bouillon powder for about a minute until fragrant.
Pour in that luscious light cream and simmer gently for about 5 minutes, alternating between medium and medium-low heat to prevent boiling.
Now, for the magic: stir in the fresh Parmesan cheese, sun-dried tomato paste, salt, pepper, garlic powder, and basil. Let it simmer for another 5-7 minutes. If at any point it feels too thick for your liking, the reserved pasta water is your best friend—just add a splash to thin it out.
Finally, add your cooked noodles, mixing thoroughly until every strand is beautifully coated. You might want to scoop off any excess oil that settles on top if you prefer a lighter dish.
Turn off the heat and serve immediately, garnishing with additional Parmesan for that extra flair.
Best Ways to Enjoy It
Now that you have this delightful dish prepped, consider how to elevate the experience. Serve it alongside a crisp green salad tossed with a zesty vinaigrette, or perhaps some garlic bread, which pairs beautifully with the creamy sauce. A light white wine, like Pinot Grigio, complements the flavors and adds a festive touch.
Keeping Leftovers Fresh
If you happen to have any pasta leftover (although I can’t imagine that happening!), store it in an airtight container in the fridge for up to three days. When reheating, add a splash of fresh cream or pasta water to restore that lovely creaminess.
Helpful Cooking Tips
- Quality Ingredients Matter: Use the best Parmesan cheese you can find—it really elevates the dish.
- Customize Your Spice Level: If you enjoy some heat, the crushed red pepper can easily be adjusted according to your taste.
- For a Vegan Option: Replace the cream with a plant-based alternative and use nutritional yeast in place of Parmesan for a similar cheesy flavor.
Creative Twists
Looking to shake things up? Experiment with adding spinach or kale for some green goodness. Or try swapping the sun-dried tomatoes with roasted red peppers for a different take—either way, you can’t go wrong!
Common questions
Q: How long does it take to make Marry Me Pasta?
A: From start to finish, you can have this dish ready in about 30 minutes—perfect for a quick and romantic dinner!
Q: Can I use another type of cheese?
A: Absolutely! While Parmesan is traditional, try it with Pecorino Romano or even a sharp Cheddar for a twist.
Q: Is it safe to freeze Marry Me Pasta?
A: I recommend freezing the sauce separately from the noodles. Cooked pasta can become mushy when thawed, but the sauce can last in the freezer for up to three months.
There you have it—Marry Me Pasta is not merely a dish; it’s an experience, a memory-maker. With each bite, you’ll savor the simplicity and depth of flavor that makes it irresistibly delicious. I hope you enjoy cooking it as much as I do!
Marry Me Pasta
Ingredients
Method
- Finely chop your sun-dried tomatoes and add them to a blender with a tablespoon of the oil from the jar. Pulse until you achieve a coarse paste.
- Bring a large pot of salted water to a rolling boil. Cook your noodles until al dente, reserving about 1/4 cup of the pasta water before draining.
- In a large non-stick pan over medium heat, melt the butter.
- Sauté the grated garlic, crushed red pepper flakes, dried thyme, and chicken bouillon powder for about a minute until fragrant.
- Pour in the light cream and simmer gently for about 5 minutes.
- Stir in the fresh Parmesan cheese, sun-dried tomato paste, salt, pepper, garlic powder, and basil. Let it simmer for another 5-7 minutes, adding reserved pasta water if the sauce is too thick.
- Add the cooked noodles and mix thoroughly until every strand is coated. Serve immediately, garnishing with additional Parmesan if desired.