Sun Dried Tomato Cream Sauce with Penne


There’s a little ‘dive’ Cafe nearby that serves the most ridiculous pasta dishes. It’s not really a dive but the decor leaves a lot to be desired. Their food is unbelievable, though. Fresh dishes, homemade desserts, a yummy wine list and it’s cheap. Score.

I was there a few days ago, with my mum. This place is our guilty pleasure. The crusty French bread is the perfect vehicle for the sauces they prepare.

I tried a new dish the other day and have been craving it ever since. It was fettuccine in a garlic cream sauce with sun dried tomatoes. Mother of God. Where have sun dried tomatoes been all my life??

I decided to recreate it for lunch today and I couldn’t have been happier with the results. It took all of 10 minutes to make and was absolutely delicious.

It all starts with a diced shallot, simmering in some olive oil.


Just as the shallots become soft, add the garlic and cook for just a minute.


I added a 1/4 cup of dry white wine and let it reduce for another 5 minutes.

Next, I sliced the sun dried tomatoes, packed in oil. I then diced the roasted red peppers and added them both to the shallots.



In goes a cup of cream, a tablespoon of dry sherry, salt, pepper, red pepper flakes and a cup of parm. I stirred it well, over medium heat, while the pasta was boiling.

And that was it! It made the perfect lunch and wasn’t heavy, like a traditional pasta dish.

Ingredients (serves 4):
1 lb of pasta
1 tablespoon of olive oil
1 shallot, minced
3 cloves of garlic, minced
1/4 cup of dry white wine
1 cup of sun dried tomatoes, packed in oil and sliced, thinly
1 7oz jar of roasted red peppers, diced
1 cup of cream
1 cup of grated parm
1 tablespoon of dry sherry or marsala
Red pepper flakes, to taste
Salt &  pepper
Fresh parsley for garnish

Over medium heat, sweat the shallots until they’re soft. Add the garlic and cook for just a minute. Add the white wine until refuced by half.

Add the tomatoes, peppers, cream, and sherry. Let it simmer for 5 minutes and then begin adding the parm, stirring constantly.

Add the red pepper flakes and fresh parsley.



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