 | | Directions |
- Heat oil in saucepan on medium heat. Add garlic, sauté for 1 minute. Add tomatoes, cream, red peppers and crushed red pepper, simmer 2 minutes. Stir in 1/2 cup of basil, simmer 1 minute longer.
- Cook pasta in large pot of boiling water until tender but firm to bite, stirring occasionally.
- Drain, reserving 1 cup pasta water.
- Return pasta to pot, add sauce, cheese and 1/2 cup basil. Toss to coat.
- Add enough reserved liquid to pasta mixture to moisten. Season with salt and pepper.
- If not eating right away you may need to add a little more water or olive oil to moisten.
- Serve with parmesan cheese to sprinkle on top.
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Prep Time: 10 minutes
Cook Time: 10 minutes
Container: Medium Saucepan
|  | | Ingredients | | - | | 1 tablespoon olive oil |
| - | | 4 large garlic cloves, finely chopped |
| - | | 1 cup chopped, drained oil packed sun-dried tomatoes (1 jar) |
| - | | 1 cup whipping cream |
| - | | 7 1/4 ounces roasted red peppers, drained and chopped |
| - | | 1/2 teaspoon crushed red pepper |
| - | | 1 cup fresh basil, chopped |
| - | | 1 pound penne pasta or rambi pasta |
| - | | 1 cup fresh grated parmesan cheese |
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