Getting back to our sun-dried tomato cream sauce, here are the ingredients needed to make it:
8 oz. sun-dried tomatoes (julienned)
2 plum tomatoes (deseeded & diced) - optional
3 fresh basil leaves (or 1 teaspoon of dried basil flakes)
1/2 teaspoon of dried oregano
Half an onion (diced)
5 cloves of garlic
1 tablespoon of ketchup
3 cups of heavy cream
1 cup grated Parmesan cheese
1 tablespoon of white wine
4 oz. unsalted butter
Salt & pepper to taste
Start off by melting the butter in a saucepan. Add the onions and cook until softened. Next, add the garlic and sun-dried tomatoes. Cook for another minute and then add the ketchup, basil, oregano and white wine. Let the mix simmer for a few minutes and then finally add the heavy cream and Parmesan cheese. Stir, taste and season with salt and pepper. Simmer for about another 10 minutes to let all the ingredients come together.
And there you have it, your very own sun-dried tomato cream sauce that goes very well with any kinds of pasta. I suggest adding pork sausage and spinach to the sauce and pasta. The sauce holds well in the refrigerator for about a week. So making a large batch of maybe a quart will enable you to use it for 2 -3 meals, which should make meal planning for the week much easier.