Sun-Dried Tomato Penne Pasta

🍳 Step-by-Step Instructions

1. Bring a large pot of salted water to boil. Cook penne until al dente (about 10 minutes). Reserve 120 ml pasta water before draining.
2. Meanwhile, heat olive oil in a large deep skillet over medium heat.
3. Add diced shallot and cook 3 minutes until translucent. Add garlic, red pepper flakes, and sun-dried tomatoes; cook 1 minute until fragrant.
4. Pour in crushed tomatoes. Season with salt and pepper. Simmer gently for 8-10 minutes until sauce thickens slightly.
5. Lower heat to low. Stir in heavy cream and grated Parmesan until sauce is smooth and creamy orange.
6. Add drained penne to the skillet. Toss vigorously for 1-2 minutes, adding splashes of reserved pasta water as needed until sauce glazes the pasta.
7. Remove from heat, fold in fresh basil leaves, and serve with extra grated Parmesan.

⭐ Why This Recipe Works

• 25 minutes from stove to table in one skillet plus pasta pot
• The perfect balance between rich Alfredo and tangy marinara
• Sun-dried tomatoes provide intense concentrated sweetness
• Crowd-pleasing vegetarian dinner loved by kids and adults

🔄 Delicious Variations

• Add grilled chicken breast strips or sautéed shrimp
• Add spicy Italian sausage crumbles
• Stir in baby spinach until wilted

❓ Frequently Asked Questions