- 1 tablespoon olive oil
- 4 large garlic cloves, finely chopped
- 1 cup chopped drained oil-packed sun-dried tomatoes
- 1 cup whipping cream
- 1 7.25-ounce jar roasted red peppers, drained, chopped
- 1/2 teaspoon dried crushed red pepper
- 1 cup chopped fresh basil leaves
- 1 pound penne pasta
- 1 cup freshly grated Parmesan cheese
- Heat oil in heavy medium saucepan over medium heat. Add garlic; sauté 1 minute. Add tomatoes, cream, red peppers and crushed red pepper; simmer over medium heat 2 minutes. Stir in 1/2 cup basil and simmer 1 minute longer.
- Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 3/4 cup pasta cooking liquid. Return pasta to pot. Add sauce, cheese and 1/2 cup basil and toss to coat. Add enough reserved cooking liquid to pasta to moisten if dry. Season with salt and pepper.