Marry Me Pasta with Cream

# What You Need:

→ Pasta

01 - 350 g (12 oz) pasta (such as penne or rigatoni)

→ Sauce

02 - 2 tbsp olive oil

03 - 3 cloves garlic, minced

04 - 120 g (1/2 cup) sun-dried tomatoes in oil, drained and sliced

05 - 250 ml (1 cup) heavy cream

06 - 60 ml (1/4 cup) vegetable broth

07 - 1 tsp dried oregano

08 - 1 tsp dried basil

09 - 1/2 tsp red pepper flakes (optional)

10 - 50 g (1/2 cup) freshly grated parmesan cheese

11 - Salt and freshly ground black pepper, to taste

→ Garnish

12 - Fresh basil leaves, for serving

13 - Extra parmesan, for serving

# Directions:

01 - Cook the pasta in salted boiling water according to package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain and set aside.

02 - Meanwhile, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.

03 - Stir in the sun-dried tomatoes and cook for another 2 minutes.

04 - Pour in the heavy cream and vegetable broth, then add the oregano, basil, and red pepper flakes (if using). Stir well and bring to a gentle simmer.

05 - Add the parmesan cheese and stir until completely melted and the sauce thickens slightly, about 2–3 minutes.

06 - Season with salt and black pepper to taste.

07 - Add the cooked pasta to the skillet. Toss well to coat, adding a splash of reserved pasta water if needed to loosen the sauce.

08 - Serve immediately, garnished with fresh basil and extra parmesan.

# Expert Advice:

01 -

This sauce sings with savory-sweet sun-dried tomatoes and silkiness no jar could ever match.
It barely takes half an hour yet feels like a dinner party centerpiece every single time.

02 -

Turning your back on the garlic for even thirty seconds transforms fragrant into charred regret.
Using freshly grated parmesan instead of the bagged kind made the sauce silkier and saved me from lumpy disappointment.

03 -