Ingredients:

  • 2 tbsp sun-dried tomato infused oil
  • 3 cloves garlic, minced
  • 1 small shallot, finely diced
  • 1/2 cup sun-dried tomatoes, drained and thinly sliced
  • 1 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 tsp dried oregano
  • 1/4 tsp red pepper flakes
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley, chopped
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Heat the sun dried tomato oil in the skillet over medium heat.
  2. Add the minced shallots and cook for 2-3 minutes until translucent.
  3. Stir in the garlic and red pepper flakes, cooking for 60 seconds until fragrant. Note: Don't let garlic brown or it gets bitter
  4. Add the sliced sun dried tomatoes and dried oregano. Stir for 2 minutes until the oil turns deep orange red.
  5. Pour in the heavy cream and whisk constantly.
  6. Bring the mixture to a gentle simmer and let it reduce for 3-4 minutes until it coats the back of a spoon. Note: Serious Eats' testing shows a slow simmer prevents the cream from separating
  7. Lower the heat to low.
  8. Stir in the Parmesan cheese one handful at a time, whisking until completely melted and smooth.
  9. Remove from heat and stir in the lemon juice and fresh parsley.
  10. Season with salt and pepper to taste.