Ingredients:

  • 1/2 cup sun-dried tomatoes in oil, drained
  • 2 tbsp reserved sun-dried tomato oil
  • 3 cloves garlic, minced
  • 1/2 small yellow onion, finely diced
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 tbsp lemon juice
  • 1/2 tsp red pepper flakes
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Heat the reserved sun-dried tomato oil in a large skillet over medium heat. Add the diced onion and sauté for 3–4 minutes until translucent.
  2. Stir in the minced garlic and red pepper flakes, cooking for 60 seconds until fragrant.
  3. Place the drained sun-dried tomatoes and lemon juice in a blender and pulse until a coarse paste forms.
  4. Pour the tomato paste into the skillet with the onions and garlic, stirring constantly for 2 minutes to toast the tomatoes.
  5. Lower the heat to medium-low and pour in the heavy cream, stirring until the sauce is a uniform creamy orange-gold.
  6. Whisk in the Parmesan cheese until melted and the sauce has thickened slightly.
  7. Remove from heat and stir in the salt, black pepper, and fresh parsley.