Creamy Tuscan Garlic Sauce (Printable)

Velvety Italian sauce with garlic, sun-dried tomatoes, and spinach in a creamy Parmesan base.

# 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, 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:

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 red pepper flakes to taste. Serve hot over pasta, chicken, shrimp, or vegetables.

# Expert Advice:

01 -
  • The sauce comes together in under 30 minutes but tastes like it simmered all afternoon
  • It transforms even the simplest pasta or grilled chicken into something restaurant worthy
  • Leftovers reheat beautifully, making tomorrow lunch just as good as tonight dinner
02 -
  • The sauce thickens quickly as it cools, so remove from heat while it still looks slightly thinner than you want
  • Sun dried tomatoes packed in oil add more flavor than dry ones, but drain them well or the sauce separates
  • If your sauce looks grainy, the heat was too high, but it will still taste delicious
03 -
  • Grate your Parmesan fresh from a wedge, pre shredded cheese has anti caking agents that prevent smooth melting
  • Room temperature cream incorporates faster and reduces the risk of separating

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