- 1 lb short dry pasta, such as penne
- 2 Tbsp unsalted butter
- 1 cup heavy cream
- 1/4 -1/2 cup sun-dried tomatoes, pureed
- 1 cup grated parmesan
- Salt and freshly ground pepper
- Chopped fresh flat-leaf parsley, for garnish
Bring a large pot of salted water to boil over high heat. Add pasta and cook until al dente, according to instructions.
Meanwhile, in a large frying pan over medium heat, melt butter and add cream. Let mixture reduce slightly, about 7 minutes. Add pureed sun-dried tomatoes and parmesan. Season to taste with salt and pepper. Gently toss in pasta until coated. Garnish with parsley.