Ingredients:

  • 12 oz (340g) Penne or Rigatoni
  • 1 tbsp (15ml) Salt
  • 2 tbsp (30ml) Sun-dried tomato infused oil
  • 3 cloves (15g) Garlic, minced
  • 1/2 cup (75g) Sun-dried tomatoes, thinly sliced
  • 1 cup (240ml) Heavy cream
  • 1/2 cup (50g) Parmesan cheese, freshly grated
  • 1/2 tsp (2g) Red pepper flakes
  • 1/4 cup (60ml) Fresh parsley, chopped
  • Salt and black pepper to taste

Instructions:

  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Before draining, scoop out 1 cup (240ml) of the starchy pasta water and set it aside. Drain the pasta.
  2. While the pasta boils, heat the sun-dried tomato oil in a skillet over medium heat. Add the minced garlic and red pepper flakes, sautéing for about 60 seconds until fragrant.
  3. Stir in the sliced sun-dried tomatoes and cook for another 2 minutes to release their oils.
  4. Reduce heat to low. Pour in the heavy cream and stir gently until the sauce turns a soft orange hue.
  5. Stir in the Parmesan cheese, whisking constantly until melted and glossy. If the sauce is too thick, whisk in the reserved pasta water, 2 tablespoons at a time, until velvety.
  6. Add the cooked pasta directly into the skillet and toss with tongs for 1-2 minutes to coat thoroughly. Garnish with fresh parsley.