Rich, creamy pasta sauce with sun-dried tomatoes, garlic, and parmesan. Quick and flavorful Italian-inspired meal.
# Components:
→ Pasta
01 - 12 oz penne or fettuccine
02 - Salt, for pasta water
→ Sauce
03 - 2 tablespoons olive oil
04 - 3 cloves garlic, minced
05 - 3/4 cup sun-dried tomatoes in oil, drained and sliced
06 - 1 teaspoon dried oregano
07 - 1/4 teaspoon red pepper flakes
08 - 1 cup heavy cream
09 - 1/3 cup vegetable broth
10 - 1/2 cup grated parmesan cheese
11 - 1 teaspoon freshly ground black pepper
12 - Salt, to taste
→ Garnish
13 - Fresh basil leaves, chopped
14 - Additional parmesan cheese, for serving
# Directions:
01 - Fill a large pot with water and bring to a boil. Add a generous amount of salt and cook the pasta until al dente according to the package directions. Reserve 1/2 cup of pasta cooking water, then drain thoroughly and set aside.
02 - In a large skillet set over medium heat, add the olive oil. Stir in the minced garlic and sauté for 1 minute until the garlic is aromatic but not browned.
03 - Add the sliced sun-dried tomatoes, dried oregano, and red pepper flakes to the skillet. Continue stirring for 2 to 3 minutes to release their flavors.
04 - Pour in the heavy cream and vegetable broth, stirring to integrate all ingredients. Let the mixture simmer gently for 3 to 4 minutes until it thickens slightly.
05 - Add the grated parmesan cheese and freshly ground black pepper. Continue to stir until the cheese melts completely, resulting in a creamy sauce. Season with additional salt as needed.
06 - Add the drained pasta to the skillet with the sauce. Toss thoroughly to coat all the noodles, adding a splash of reserved pasta water if a looser consistency is desired.
07 - Remove from heat. Top with chopped fresh basil and extra parmesan cheese. Serve hot for best flavor and texture.
