Irresistible Marry Me Pasta Recipe in 30 Minutes

Published: May 31, 2025

Updated: May 31, 2025

Oh my gosh, you HAVE to try this Marry Me Pasta! I swear, the first time I made it, my husband looked at me like I’d performed actual kitchen magic. It’s one of those deceptively simple dishes that tastes like you spent hours on it – creamy, garlicky, with just the right kick from red pepper flakes. The sun-dried tomatoes? Absolute game changer. They add this incredible sweet-tangy depth that makes the whole dish sing. What I love most is how it comes together in about the time it takes to boil pasta – perfect for those “I need something amazing NOW” nights. Trust me, once you taste this, you’ll understand exactly how it got its name!

Why You’ll Love This Marry Me Pasta Recipe

Listen, I don’t give recipes nicknames lightly – this one earns its romantic title! Here’s why you’ll be head over heels:

Fast love affair: Ready in under 30 minutes (I timed it while chasing my toddler!)
That magical texture: Creamy without being heavy, with pops of chewy sun-dried tomatoes
Flavor fireworks: Garlic + Parmesan + red pepper flakes = tastebud heaven
Dress it up or down: Fancy enough for date night, easy enough for Tuesday
Leftover magic: Somehow tastes even better the next day (if it lasts that long!)

Seriously, this is the pasta that makes people ask “What’s your secret?” while going back for thirds.

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Ingredients for Marry Me Pasta

Here’s everything you’ll need to make this love-at-first-bite pasta – trust me, quality matters here! The exact measurements make all the difference:

12 oz penne pasta (or your favorite short shape – those nooks hold sauce beautifully)
3 tbsp good olive oil (this is where I splurge a little – the flavor shines through)
4 cloves garlic, minced (yes, four! They mellow as they cook, promise)
1/2 tsp red pepper flakes (adjust to taste – I like just enough to whisper “hello”)
1/2 cup sun-dried tomatoes, chopped (the oil-packed ones add extra richness)
1 cup heavy cream (see notes for lighter options, but go big for special occasions)
1/2 cup grated Parmesan (freshly grated melts so much better than the pre-shredded stuff)
1/4 cup fresh basil, chopped (don’t skip this – it brightens the whole dish)
Salt and pepper to taste

How to Make Marry Me Pasta

Okay, let’s make some kitchen magic happen! This comes together so fast you’ll want everything prepped and ready before you start cooking. Here’s exactly how I do it:

Cooking the Pasta

First, get that pasta going! Bring a large pot of well-salted water to boil – it should taste like the sea. Add your penne and cook for exactly 1 minute less than the package says for perfect al dente bite. Reserve about 1/2 cup of that starchy pasta water before draining – it’s liquid gold for adjusting sauce later!

Preparing the Sauce

While the pasta cooks, heat olive oil in a large skillet over medium-low. Add garlic and red pepper flakes – you want them to sizzle gently, not burn! Stir constantly for about 30 seconds until fragrant. Then toss in those gorgeous sun-dried tomatoes. Let them mingle with the garlic for 1-2 minutes until they start to soften slightly and release their oils.

Combining and Serving

Now the fun part! Pour in the cream and let it bubble gently for 2 minutes to thicken slightly. Remove from heat and stir in Parmesan until it melts into creamy perfection. Add the drained pasta and toss vigorously, adding splashes of reserved pasta water if needed. Finish with a flurry of fresh basil and maybe some grilled chicken or shrimp if you’re feeling fancy. Serve immediately while it’s still piping hot and enjoy the compliments!

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Tips for the Best Marry Me Pasta

After making this dozens of times (seriously – it’s become our weekly tradition!), I’ve picked up some game-changing tricks:

Cheese matters: Always grate your Parmesan fresh – the pre-shredded stuff has anti-caking agents that make sauces grainy
Temperature control: Keep the heat medium-low when cooking garlic – burnt garlic ruins the whole dish!
Lighter option: Half-and-half works fine if you’re watching calories, but the sauce won’t be quite as luxurious
Pasta water magic: That starchy water is your secret weapon for perfect sauciness – add it a tablespoon at a time
Timing is everything: Have everything prepped before starting – this comes together FAST once you begin cooking

Oh! And if your cream starts to separate, just whisk in a splash of warm water to bring it back together.

Variations of Marry Me Pasta

The beauty of this recipe is how easily you can make it your own! Sometimes I add grilled chicken for extra protein (my husband’s favorite), or toss in a handful of baby spinach right at the end – the heat wilts it perfectly. For mushroom lovers, sautéed cremini mushrooms add amazing earthiness. Craving seafood? Throw in some peeled shrimp with the garlic – they cook in minutes! The basic recipe is so forgiving, you really can’t go wrong.

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Serving Suggestions for Marry Me Pasta

This pasta shines as a main star – I usually serve generous portions because, let’s be real, no one stops at just one bowl! For a complete meal, I love pairing it with garlic bread to soak up every last drop of that creamy sauce. A simple arugula salad with lemon dressing cuts through the richness perfectly. If you’re serving a crowd, plan for about 1/4 of the recipe per person (though I always make extra – leftovers are half the fun!).

Storing and Reheating Marry Me Pasta

Here’s the good news – this pasta keeps beautifully! Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, add a splash of cream or milk to bring back that silky texture (the microwave dries it out otherwise). My favorite trick? Reheat gently in a skillet over low heat, stirring constantly The The stovetop method keeps the sauce creamy and prevents that weird microwave separation. Pro tip: The flavors actually deepen overnight – that garlic and Parmesan get even more delicious!

Marry Me Pasta FAQs

Can I use milk instead of heavy cream?
Oh honey, I’ve tried it – and while you can, it just won’t be the same! Milk tends to make the sauce thinner and less luxurious. If you must substitute, half-and-half is your best bet. But trust me, for that swoon-worthy creaminess, heavy cream is worth every calorie!

What if I don’t have sun-dried tomatoes?
The tomatoes add that special something, but in a pinch, roasted red peppers work surprisingly well! They’ll give you that sweet-tangy note, though the flavor profile will be slightly different. Just chop them up small and use about the same amount.

Can I make this ahead of time?
Absolutely! Cook everything except the basil, then cool and refrigerate. When ready to serve, reheat gently with a splash of cream and stir in fresh basil. The flavors actually deepen overnight – it’s like the ingredients have more time to get to know each other!

Is this too spicy for kids?
Not at all! The red pepper flakes add just a whisper of heat. For super-sensitive palates, you can reduce or omit them – it’ll still be delicious. My 5-year-old gobbles it up and calls it “orange noodles”!

Nutritional Information

Just a quick heads up – these numbers can vary based on your specific ingredients. But generally speaking, each serving of this dreamy pasta gives you a hearty balance of carbs, protein, and all that comforting creaminess we love. Enjoy every bite without overanalyzing – some recipes are worth savoring!

Share Your Experience

Did this pasta make you weak in the knees? I’d love to hear about it! Leave a comment below or tag me on social – nothing makes me happier than seeing your kitchen creations!