Penne with Sun-Dried Tomato Cream
1 tablespoon olive oil
2 tablespoons chopped garlic
1 cup chopped sundried tomatoes
1 cup whipping cream
1 7.25-ounce jar roasted red peppers, drained and chopped
1/2 teaspoon dried crushed red pepper
1 cup chopped fresh basil leaves
1 pound penne pasta, cooked
1 cup grated parmesan cheese
Cook pasta according to package directions.
Heat oil in a medium saucepan over medium heat. Add garlic and sauté 1 minute. Add tomatoes, cream, red peppers and crushed red pepper and simmer for 2 minutes. Stir in 1/2 cup basil and simmer 1 minute longer. Add the cooked penne, the cheese and the rest of the basil and toss to coat. Season with salt and pepper. Serves 4.