Creamy pasta blended with sun-dried tomatoes, basil, parmesan, and chili flakes for bold Italian-inspired flavors.
# The Ingredients You'll Need:
→ Pasta
01 - 12 oz penne or rigatoni
02 - Salt, for boiling water
→ Sauce
03 - 2 tablespoons olive oil
04 - 3 cloves garlic, minced
05 - 3.5 oz sun-dried tomatoes in oil, drained and chopped
06 - 1 teaspoon dried Italian herbs (basil, oregano, or blend)
07 - 1/2 teaspoon red pepper flakes
08 - 3/4 cup plus 2 tablespoons heavy cream
09 - 1/4 cup vegetable broth
10 - 2 oz freshly grated parmesan cheese
11 - Freshly ground black pepper, to taste
12 - Salt, to taste
→ Finishing
13 - A handful of fresh basil leaves, chopped
14 - Extra parmesan cheese, for serving
# Step-by-Step Instructions:
01 - Cook penne or rigatoni in a large pot of salted boiling water until al dente. Reserve 1/2 cup of pasta cooking water, then transfer pasta to a colander to drain.
02 - Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
03 - Add chopped sun-dried tomatoes, dried Italian herbs, and red pepper flakes to the skillet. Cook for 2 minutes, stirring frequently.
04 - Pour in heavy cream and vegetable broth. Simmer gently for 3 to 4 minutes, stirring continuously until the sauce begins to thicken.
05 - Stir in freshly grated parmesan cheese until completely melted and the sauce is smooth. Season with salt and freshly ground black pepper to taste.
06 - Add the drained pasta to the skillet, tossing well to coat in the sauce. Add a splash of reserved pasta water as needed to adjust the sauce consistency.
07 - Remove the skillet from heat. Sprinkle chopped fresh basil and extra parmesan over the pasta. Serve immediately.
