Creamy Tuscan Garlic Sauce (Printable)

Velvety Italian sauce with garlic, sun-dried tomatoes, spinach, and Parmesan. 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 flavors.
03 - Pour in broth, scraping up any browned bits from the pan bottom. Simmer for 2 minutes.
04 - Lower heat and stir in heavy cream. Mix well and bring to a gentle simmer.
05 - Add grated Parmesan cheese and Italian herbs. Stir continuously until cheese melts and sauce begins to thicken, approximately 3–4 minutes.
06 - Fold in chopped spinach and cook until just wilted, about 1–2 minutes.
07 - Season with salt, black pepper, and red pepper flakes to taste. Serve immediately over pasta, chicken, shrimp, or vegetables.

# Expert Suggestions:

01 -
  • It transforms even the simplest weeknight dinner into something that tastes like it came from an Italian trattoria
  • The sun-dried tomatoes and spinach add such incredible depth that nobody believes it takes only 25 minutes
02 -
  • If the sauce starts looking too thick, don't panic, just splash in more broth a tablespoon at a time until it reaches your desired consistency
  • The sauce will continue thickening as it stands off the heat, so it's actually better to make it slightly thinner than you think you want
03 -
  • Grate your Parmesan from a wedge if possible, the texture difference is remarkable and it melts so much more smoothly
  • Have all your ingredients prepped before you start cooking, once the cream hits the pan everything moves quickly

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