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Course
Main
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Prep time
10 Mins
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cook time
20 Mins
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servings
4
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Author
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1
Heat oil in a large skillet over medium heat. Cook shallot until softened (~2-3 mins).
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2
Stir in garlic, sun-dried tomatoes, tomato paste, and red chili flakes and cook, stirring frequently, until sauce becomes slightly darker in color and fragrant (~2-3 mins).
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3
Stir in tomatoes then cover skillet with a lid and cook for 5-6 mins, or until tomatoes are softened and bursting.
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4
Reduce heat to low and stir in broth, heavy cream (or plant-based alternative), oregano, thyme, and parmesan. Season with salt and black pepper to taste. Simmer gently for 10 mins, stirring occasionally.
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5
While the sauce simmers, cook noodles according to directions on package, then add to the sauce, tossing gently to coat evenly. Heat through for 1-2 mins.
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6
Serve immediately, garnished with fresh basil leaves and extra parmesan. Leftover sauce stays good in the fridge for 2-3 days in an airtight container.
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