Creamy Tuscan Penne Pasta

Ingredients

• 350g (12 oz) penne pasta 350g (12 oz) penne pasta
• 2 tablespoons olive oil 2 tablespoons olive oil
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 shallot, finely chopped 1 shallot, finely chopped
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1/2 cup (120ml) chicken or vegetable broth 1/2 cup (120ml) chicken or vegetable broth
• 1/2 cup (75g) sun-dried tomatoes, chopped 1/2 cup (75g) sun-dried tomatoes, chopped
• 1/4 cup (30g) grated Parmesan cheese 1/4 cup (30g) grated Parmesan cheese
• 2 tablespoons fresh basil, chopped 2 tablespoons fresh basil, chopped
• 1 tablespoon fresh oregano, chopped 1 tablespoon fresh oregano, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 480 kcal / 2008 KJ
• Fat (total, saturated): 28g, 15g
• Carbohydrates (total, sugars): 46g, 5g
• Protein: 12g
• Fiber: 3g
• Salt: 1.2g

Preparation

1. 1.
   Cook the penne pasta according to package instructions until al dente. Drain and set aside.
2. 2.
   In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped shallot, sautéing until fragrant and golden.
3. 3.
   Pour in the heavy cream and chicken or vegetable broth, stirring well to combine. Bring the mixture to a gentle simmer.
4. 4.
   Add the chopped sun-dried tomatoes, grated Parmesan cheese, fresh basil, and fresh oregano to the skillet. Stir to incorporate the ingredients evenly.
5. 5.
   Season with salt and pepper to taste. Allow the sauce to simmer for 5-7 minutes, until it thickens slightly.
6. 6.
   Add the cooked penne pasta to the skillet, tossing it gently in the creamy sauce until well coated.
7. 7.
   Cook for an additional 2-3 minutes, allowing the flavors to meld together.
8. 8.
   Serve the Creamy Tuscan Penne Pasta hot, garnished with grated Parmesan cheese and fresh basil leaves.

Treat your ingredients with care...

• Sun-dried tomatoes — If using sun-dried tomatoes packed in oil, make sure to drain them well before chopping. If using dry sun-dried tomatoes, rehydrate them in warm water for 10 minutes before chopping.

Tips & Tricks

• For a lighter version, you can substitute half of the heavy cream with half-and-half or whole milk.
• To add a touch of freshness, garnish the dish with a squeeze of lemon juice before serving.
• Feel free to customize the recipe by adding cooked chicken, shrimp, or vegetables like spinach or mushrooms.
• If you prefer a spicier kick, add a pinch of red pepper flakes to the sauce.
• Leftovers can be refrigerated and reheated the next day. Add a splash of milk or cream while reheating to maintain the creamy consistency.

Serving advice

Serve the Creamy Tuscan Penne Pasta as a main course, accompanied by a fresh green salad and crusty garlic bread. It pairs well with a glass of red wine, such as Chianti or Sangiovese.

Presentation advice

To enhance the presentation, sprinkle some additional chopped fresh basil and grated Parmesan cheese on top of the plated pasta. Serve it in shallow pasta bowls to showcase the creamy sauce and vibrant colors of the dish.