Description
A rich, velvety pasta dish featuring a bold red pesto sauce made from sun-dried tomatoes and finished with heavy cream and parmesan cheese.
Ingredients
Scale
- 12 oz penne or rigatoni pasta
- 1/2 cup red pesto (sun-dried tomato pesto)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1/4 teaspoon red pepper flakes
- 1/4 cup fresh basil, chopped
- Salt and black pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente.
- While pasta cooks, heat olive oil in a large skillet over medium heat.
- Add minced garlic and red pepper flakes; sauté for 1 minute until fragrant.
- Stir in the red pesto and cook for 2 minutes, stirring frequently to toast the flavors.
- Lower the heat to medium-low and pour in the heavy cream, stirring until the sauce is smooth and simmering gently.
- Stir in the grated Parmesan cheese until melted and the sauce has thickened slightly.
- Drain the pasta, reserving a small amount of pasta water, and add the noodles to the skillet.
- Toss the pasta in the sauce over low heat, adding reserved pasta water if needed to reach desired consistency.
- Remove from heat, stir in fresh basil, and season with salt and pepper before serving.