A delightful pasta dish with a creamy tomato basil sauce and a hint of spice.
Heat the olive oil in a medium saucepan over medium heat.
Using extra virgin olive oil enhances the flavor of the sauce.
Add the minced garlic and sauté until fragrant, about 1 minute.
Be careful not to burn the garlic as it can turn bitter.
Stir in the sun-dried tomatoes and crushed red pepper flakes, cooking for another 2 minutes.
Adjust the amount of red pepper flakes to control the spice level.
Pour in the heavy cream and bring to a gentle simmer, stirring occasionally.
Simmering the cream helps it thicken and meld with the other flavors.
Add half of the chopped basil leaves and simmer for 1 more minute.
Adding fresh basil at this stage infuses the sauce with its aroma.
Cook the penne pasta in a large pot of boiling salted water until al dente.
Stir the pasta occasionally to prevent sticking.
Drain the pasta, reserving 3/4 cup of the cooking water.
The reserved pasta water helps adjust the sauce consistency.
Combine the pasta and sauce in the pot, adding Parmesan cheese and the remaining basil leaves.
Tossing the pasta with the sauce ensures even coating.
If the pasta seems dry, add the reserved cooking water a little at a time until desired consistency is reached.
Adding pasta water also enhances the sauce's flavor.
Serve the pasta warm, garnished with additional Parmesan cheese and basil leaves.
Serve immediately to enjoy the dish at its best.
Continue in our app for the best experience
