One pot creamy sun dried tomato pasta
1 cup sun dried tomatoes
4 Tbsp butter
3 cloves garlic, minced
16 oz. Pasta (rigatoni or fettuccine are good)
Red pepper flakes to taste
Freshly cracked pepper
2 cans chicken broth*
8 oz. cream cheese
1 cup heavy cream
1 cup milk
1/4 cup grated Parmesan
INSTRUCTIONS
Chop the sun dried tomatoes into small bite-sized pieces.
Add the butter and garlic to a deep skillet or Dutch oven. Sauté the garlic over medium heat for about one minute, or until it is very fragrant.
Add the pasta, sun dried tomatoes, red pepper flakes, some freshly cracked pepper, and the chicken broth to the skillet. If using fettuccine, break the fettuccine in half to make sure it lays flat in the skillet and is submerged in broth.
Place a lid on the skillet, turn the heat up to high, and bring the broth to a boil. As soon as it reaches a boil, give the pasta a good stir, replace the lid, and turn the heat down to low or the lowest setting that maintains a simmer.
Let the pasta simmer in the broth for 10-15 minutes, or until most of the broth is absorbed and the pasta is tender, stirring every couple of minutes and always replacing the lid.
Keeping the heat on low, cut the cream cheese into chunks and stir it into the pasta. Once the cream cheese has melted, add the heavy cream and slowly add milk, stirring until a smooth sauce forms. Finally, add the grated Parmesan over top and stir until it has melted into the sauce. Serve with extra freshly cracked pepper, if desired.
I usually only add 1/2 cup milk before serving, and then add the additional 1/2 cup to the leftovers.
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