What makes marry me pasta so popular and what does the name mean?

The name “marry me pasta” comes from the idea that the dish is so rich, creamy and irresistible—with sun-dried tomatoes, garlic, and Parmesan in a velvety sauce—that one bite might just make dinner feel like a proposal. It taps into the viral trend of dishes promising indulgence and romance while staying approachable as a weeknight meal.

Can I make marry me pasta ahead or store the leftovers?

Yes—you can store leftovers of marry me pasta in an airtight container in the fridge for about 3-4 days. When you reheat it, do so gently over medium-low heat and add a splash of broth or cream to restore the sauce’s richness and avoid separation.

Which pasta shape works best for marry me pasta and why?

A shape like penne, rigatoni or farfalle works really well because the sauce’s rich cream and sun-dried tomato bits cling to the grooves and ridges, ensuring you get maximum flavour in each bite. Choose a pasta you enjoy, but if you want that restaurant-style coating, go with one of those shapes.

How can I adapt marry me pasta to a vegan or gluten-free diet?

For a vegan diet: use non-dairy cream (like cashew or coconut), a vegan Parmesan substitute and a plant-based pasta. For gluten-free: pick a certified gluten-free pasta and ensure your broth and cheese (or substitutes) don’t contain hidden gluten. With these tweaks, you keep the flavour but adapt it to your dietary needs.

Marry Me Pasta Recipe – 5 Irresistible Creamy Flavors You’ll Love

Description

A creamy and flavorful pasta made with sun-dried tomatoes, garlic, Parmesan, and cream — a quick, elegant meal perfect for weeknights or date nights.

Ingredients

Scale

12 ounces penne or rigatoni pasta
2 tablespoons olive oil
4 ounces sun-dried tomatoes (julienned, oil-packed)
3 cloves garlic, minced
1/2 teaspoon Italian seasoning
1/4 teaspoon crushed red-pepper flakes
1 cup low-sodium chicken or vegetable broth
1 cup heavy cream
1/2 cup freshly grated Parmesan cheese
2 tablespoons unsalted butter
Salt and pepper to taste
2 cups baby spinach (optional)
Fresh basil leaves, torn, for garnish

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Instructions

Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve 1/2 cup pasta water and drain.
In a skillet, heat olive oil over medium heat. Add sun-dried tomatoes and cook 1–2 minutes.
Stir in garlic, Italian seasoning, and red-pepper flakes; cook 30 seconds.
Pour in broth and simmer 2–3 minutes.
Reduce heat, stir in heavy cream and butter until combined.
Add Parmesan and stir until smooth and creamy.
Toss pasta with sauce and spinach until coated. Adjust seasoning.
Garnish with fresh basil and serve warm.

Notes

For extra flavor, use oil from the sun-dried tomato jar.
Add grilled chicken or shrimp for protein.
Use half-and-half instead of cream for a lighter version.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1.25 cups
Calories: 620
Sugar: 7
Sodium: 560
Fat: 32
Saturated Fat: 17
Unsaturated Fat: 13
Trans Fat: 0
Carbohydrates: 60
Fiber: 4
Protein: 19
Cholesterol: 85