Pesto Rosso Pasta (Easy Sun-Dried Tomato Pasta)
This Pesto Rosso Pasta is exactly what I want on a weeknight. It’s a creamy red pesto pasta that feels comforting and satisfying, without being complicated or heavy. The sauce comes together quickly in one pan, using butter, heavy cream, and sun-dried tomato pesto to create a smooth, savory pasta sauce that clings beautifully to the noodles.
This is not a delicate pasta dish. It’s bold, rich, and full of flavor, but still balanced enough that you want another bite. The lemon stays subtle, the cream keeps the sauce cohesive, and the pesto rosso brings that intense, savory, sun-dried tomato flavor front and center.
This pesto rosso pasta is a natural extension of my pesto rosso recipe and one of my favorite ways to use it. That same sun-dried tomato pesto is incredible spooned over cacio e pepe risotto, where it melts into the cheese and pepper and adds a deep, savory layer. And when you’re craving something classic and green, my trofie al pesto is the perfect contrast and a reminder of how versatile pesto alla genovese can be.
Why This Pesto Rosso Pasta Works
This red pesto pasta works because the sauce is built with intention. Butter and cream create a stable base, the pesto rosso adds intense umami flavor, and a small amount of pasta water helps control consistency so the sauce stays smooth and cohesive. The result is a creamy sauce that coats the pasta evenly instead of breaking or feeling greasy. I love using my homemade pesto rosso, which I make in a food processor with sundried tomatoes, pine nuts, fresh garlic, feta, and extra virgin olive oil. You can also use Parmesan cheese! This is one of my favorite pesto dishes, but if you prefer traditional basil pesto, you should make my fusilli al pesto!
Recipe Highlights: Pesto Rosso Pasta
- Weeknight Comfort: This is an easy recipe designed for real life. It comes together quickly and doesn’t require any special prep or extra steps.
- Bold Red Pesto Flavor: Sun-dried tomato pesto brings a rich umami flavor and that signature red pesto color that makes this dish feel special.
- Creamy, Not Heavy: The cream softens the pesto without dulling the flavor, creating a sauce that feels rich but still balanced.
- Highly Customizable: This pesto rosso pasta is a great base for chicken, shrimp, vegetables, or whatever you have on hand. Make this with your favorite pasta shape.
Ingredients Notes
- Pasta: Bucatini is my favorite here, but spaghetti or linguine also work well. Long noodles help the creamy red pesto sauce cling evenly and create a better texture. Cook the pasta al dente in a large pot of salted water and reserve pasta water before draining.
- Sun-Dried Tomato Pesto: This is the main ingredient and the backbone of the dish. I strongly recommend using my homemade pesto rosso recipe for the best flavor and consistency, but store-bought sun-dried tomato pesto works if needed. Look for one made with oil-packed sun-dried tomatoes for the richest result. The pesto ingredients can be found in my pesto rosso post! This pesto is also really delicious on sandwiches or with eggs and toast.
- Butter: Butter gives the sauce body and rounds out the intensity of the pesto. Let the butter melt gently so it doesn’t brown.
- Heavy Cream: Cream turns the pesto into a cohesive pasta sauce instead of an oily spread. It’s what gives this pesto rosso pasta its creamy texture.
- Lemon Zest and Juice: Lemon adds balance, not brightness. The zest brings aroma, while the juice keeps the sauce from feeling flat.
- Fresh Basil Leaves: Fresh basil adds color and freshness at the end and keeps the dish from feeling one-note.
- Red Pepper Flakes, Salt, and Black Pepper: These season the sauce and sharpen the flavor without overpowering the pesto.
Suggested Ingredient Substitutions and Additions
- Different Pasta Shapes: Rigatoni, penne, or other short pasta shapes work well if you prefer a chunkier bite.
- Protein Add-Ins: Shrimp or chicken are both great additions. Add fully cooked protein at the end and toss gently.
- Veggies to Add: Mushrooms, zucchini, spinach, or broccoli can be stirred in for a more substantial meal. Add fresh herbs for extra brightness.
- Adjusting Consistency: Use extra pasta water to loosen the sauce if needed. A splash at a time helps the sauce cling properly to the noodles.
- Burrata Topper: Serve with fresh burrata for a special meal full of creamy magic!
How to Make Pesto Rosso Pasta
- Add water to a large stockpot and salt liberally and bring to a boil. Cook your pasta according to the directions (al dente).
2. While we cook the pasta, let’s make the sauce.
In a large sauté pan, melt 8 tbsp unsalted butter over medium heat until just foaming. Then, add in 1/2 cup heavy whipping cream, while whisking, until combined.
3. Next, add 1/4 cup sun-dried tomato pesto, lemon zest and juice, salt, pepper, and red pepper flakes. Mix until combined. Turn the heat down to medium-low. Let the sauce simmer for about 5 minutes, stirring and scraping up any browned bits on the bottom.
4. When the pasta is finished cooking, strain it and add it to the pesto cream sauce. Remove the sauté pan from the heat, add 1/2 cup basil leaves, and use tongs to toss. Continue tossing until the pasta is evenly coated with the sauce. Serve immediately.
Expert Tips for the Best Pesto Rosso Pasta
- Reserve Pasta Water: Always save pasta water. The starch helps control the consistency of the sauce and creates a smooth emulsion.
- Keep the Heat Moderate: Once the cream is added, avoid high heat to keep the sauce creamy and from separating.
- Taste Before Serving: Pesto varies widely. Taste and adjust salt, pepper, and lemon at the end.
- Finish with Fresh Basil and Cheese: Fresh basil and freshly grated cheese on top add flavor and visual contrast.
Serving Suggestions
- Simple Weeknight Dinner: Serve on its own with crusty bread. If you have extra pesto rosso, it’s a delicious spread just like traditional green pesto genovese – spread it on the bread!
- With a Side: A big green salad adds freshness and contrast.
- One-Bowl Meal: Add shrimp or chicken directly to the pasta to make it more filling.
- Final Touch: Extra basil, black pepper, and grated cheese right before serving.
Reheating and Storage Instructions
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat gently over low heat with a splash of cream or pasta water to loosen the sauce.
- Best Texture: Like most creamy pasta dishes, this is best fresh, but leftovers still reheat well.
Did you try this recipe? I’d love to see it! Tag @alliehagerty on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
Pesto Rosso Pasta (Weeknight Pasta)
Equipment
- measuring spoons
- stockpot
- sauté pan
- whisk
- microplane
- colander/strainer
- measuring cups
Ingredients
- 8 ounces bucatini or pasta of your choice
- 1/4 cup sun-died tomato pesto
- 1/2 cup heavy cream
- 1/2 cup basil leaves
- 8 tablespoons unsalted butter
- zest of 1 lemon
- juice of 1/2 lemon
- 1 teaspoon red pepper flakes
- pinch of salt and pepper
Instructions
- Add water to a large stockpot and salt liberally and bring to a boil. Cook your pasta according to the directions (al dente). While we cook the pasta, let's make the sauce.
- In a large sauté pan, melt 8 tbsp unsalted butter over medium heat until just foaming. Then, add in 1/2 cup heavy whipping cream, while whisking, until combined.
- Next, add 1/4 cup sun-dried tomato pesto, lemon zest and juice, salt, pepper, and red pepper flakes. Mix until combined. Turn the heat down to medium-low. Let the sauce simmer for about 5 minutes, stirring and scraping up any browned bits on the bottom.
- When the pasta is finished cooking, strain and add it to the pesto cream sauce. Remove the sauté pan off the heat, add 1/2 cup basil leaves, and use tongs to toss. Continue to toss until the pasta is evenly coated in the sauce. Serve immediately.
Notes
- Reserve pasta water: A splash of starchy pasta water helps loosen the pesto rosso and creates a silky sauce that coats the pasta evenly.
- Pasta shape matters: Short, ridged shapes or twists hold pesto rosso best, but long noodles work beautifully too if tossed thoroughly.
- Finish gently: Warm the pesto rosso with the pasta just until coated. Avoid high heat so the sauce stays rich and vibrant, not oily.