Ingredients
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1 tablespoon olive oil
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4 garlic cloves, finely chipped
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1 cup sun-dried tomato packed in oil, chopped, drained
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1 cup whipping cream
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1/2 teaspoon crushed red pepper flakes
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1 cup fresh basil leaf, chopped
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1 lb penne pasta
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1 cup parmesan cheese, freshly grated
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1 (7 1/4 ounce) jar roasted red peppers, drained, chopped
Instructions
- Heat oil in heavy medium saucepan over medium heat.
- Add garlic; sauté 1 minute.
- Add tomatoes, cream, red peppers and crushed red pepper; simmer over medium heat for 2 minutes.
- Stir in 1/2 cup basil and simmer 1 minute longer; cook pasta in large pot of boiling salted water until tender but still firm to the bite.
- Drain, reserving 3/4 cup pasta cooking liquid.
- Return pasta to pot.
- Add sauce, cheese and 1/2 cup basil and toss to coat.
- Add enough reserved cooking liquid to pasta to moisten if dry.
- Season with salt and pepper.