Ingredients:

  • 400 g (14 oz) Rigatoni, Penne, or Fusilli pasta
  • 3 L (12 cups) Water
  • 1 Tbsp (15 g) Sea Salt (for the boiling water)
  • 2 Tbsp (30 ml) Extra Virgin Olive Oil
  • 2 Tbsp (28 g) Unsalted Butter
  • 1 large Shallot, finely minced
  • 4 cloves Garlic, minced (about 20 g)
  • 1/2 cup (75 g) Sun-Dried Tomatoes, jarred in oil (drained, reserve 1 Tbsp of the oil, roughly chopped)
  • 1 tsp (5 ml) Dried Italian Herbs (oregano and basil blend)
  • 1/4 tsp Red Pepper Flakes (optional)
  • 1/2 cup (120 ml) Dry White Wine OR Vegetable/Chicken Stock
  • 1 cup (240 ml) Low-Sodium Chicken or Vegetable Stock
  • 1 cup (240 ml) Heavy Cream
  • 1 cup (100 g) Freshly Grated Parmesan Cheese, plus extra for serving
  • 1/4 cup (20 g) Fresh Basil leaves, roughly chopped
  • 1 tsp (5 ml) Lemon Juice (freshly squeezed)
  • Salt and Freshly Ground Black Pepper to taste

Instructions:

  1. Mise en Place: Finely mince the shallot and garlic. Chop the sun-dried tomatoes and fresh basil. Grate the Parmesan.
  2. Boil the Pasta: Bring the salted water to a rolling boil in the large stockpot. Add the pasta and cook according to package directions until al dente (usually 8-10 minutes).
  3. Reserve the Liquid: Before draining, carefully scoop out and reserve 1.5 cups (360 ml) of the starchy pasta cooking water. Drain the pasta immediately and set aside.
  4. Sauté the Aromatics: Heat the olive oil and butter (or reserved sun-dried tomato oil) in the large skillet over medium heat. Add the minced shallot and sauté for 3-4 minutes until softened and translucent.
  5. Add Garlic and Tomatoes: Stir in the minced garlic, chopped sun-dried tomatoes, dried herbs, and red pepper flakes (if using). Cook for 1 minute until the garlic is fragrant. Do not let the garlic brown.
  6. Deglaze: Pour in the white wine or stock alternative. Bring to a simmer, scraping up any delicious brown bits (fond) from the bottom of the pan. Reduce the liquid by about half (1-2 minutes).
  7. Simmer the Cream: Pour in the chicken/vegetable stock and heavy cream. Bring the sauce back to a gentle simmer. Reduce the heat slightly and cook for 5 minutes, allowing the sauce to thicken slightly.
  8. Add the Cheese: Turn the heat down to low. Stir in the grated Parmesan cheese, a little at a time, until completely melted and smooth. The sauce should be silky and cohesive.
  9. Emulsify: Add 1/2 cup (120 ml) of the reserved pasta water. Stir well. The starches in the water will help the sauce cling beautifully to the pasta; the sauce should look glossy.
  10. Toss the Pasta: Add the cooked al dente pasta directly into the skillet with the sauce. Toss thoroughly to coat every piece. Cook together for 1 minute, absorbing the flavour. If the sauce seems too thick, add more reserved pasta water, 1/4 cup at a time, until the desired consistency is reached.
  11. Finish: Stir in the fresh lemon juice and most of the chopped basil. Taste for seasoning, adding salt and pepper as needed. (Remember the Parmesan is already salty, so season cautiously!)
  12. Serve: Garnish immediately with the remaining fresh basil and a generous dusting of extra Parmesan.