Sun-Dried Tomato Pasta with White Wine Cream Sauce

This pasta recipe with creamy sun-dried tomato sauce and leafy greens cooks in just 15 minutes, but has the soul and flavor of an old-school Italian dish — a combination of richness, acidity, and sweetness in every forkful. Starting with a base of sautéed onions, garlic, and thyme, the creamy sauce simmers with a splash of white wine until thickened. Sun-dried tomatoes add depth to the sauce that fresh tomatoes just can’t match!

I know that sun-dried tomatoes are seen as retro, but I’m over it! After decades of cooking, they’ve never left my pantry. Sun-dried tomatoes absolutely shine in this pasta dish, adding that savory-sweet note that pairs so well with the creamy sauce.

• 8 ounces dried pasta
• Kosher salt
• 2 tablespoons extra virgin olive oil
• 1 cup thinly sliced onion or shallot
• 2 teaspoons grated or finely chopped garlic
• 2 teaspoons chopped fresh thyme, or 1 teaspoon dried thyme
• ½ teaspoon crushed red pepper
• ¼ cup dry white wine, such as pinot grigio or chardonnay
• ⅔ cup sun-dried tomatoes, cut into ½-inch slices
• 1 cup heavy cream
• 2 cups kale or spinach leaves, chopped into bite-size pieces
• ½ cup grated Parmesan cheese, plus more for serving