Creamy Tuscan Garlic Sauce (Print version)
Velvety Italian-inspired sauce with garlic, sun-dried tomatoes, spinach, and Parmesan. Ready in 25 minutes.
# What you'll 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
# Method:
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 -
- This sauce transforms whatever you have in your fridge into something restaurant worthy in under 30 minutes
- The combination of tangy sun-dried tomatoes and creamy Parmesan creates layers of flavor that make people think you cooked all day
02 -
- Never let the cream come to a rolling boil or it may separate and become grainy
- The sauce will continue to thicken as it stands off the heat, so remove it slightly earlier than you think is needed
03 -
- Grate your own Parmesan from a wedge rather than using pre-grated cheese for smoother melting
- Pat the sun-dried tomatoes dry with paper towels before adding them to prevent the sauce from becoming too oily