Penne with Sun-dried Tomato Cream

This is seriously one of the quickest and tastiest pasta meals to make during the work week. It came together in about 30 minutes or less and it's so flavorful for something that doesn't take long to make. Dr. Sweetpea told me to keep this in my repertoire so we can eat this more often. 

Penne with Sun-dried Tomato Cream

(Source: Journal Sentinel - Zilli Hospitality Group)

36 ounces cheese tortellini (I used 1 pound of dried penne pasta)

2 cups chicken stock

2 cups heavy whipping cream

1/2 cup white wine

1 teaspoon dried basil

1 teaspoon dried oregano

1 1/2 teaspoons granulated garlic

4 1/2 ounces sun-dried tomatoes in oil, drained and chopped

3 tablespoons cornstarch

4 tablespoons cold water

Shaved or shredded Parmesan cheese for garnish

Cook pasta as directed on package. When done, remove from heat and drain. Keep warm.

For sauce: In a large saucepan, combine stock, cream, wine, basil, oregano, garlic and tomatoes. Bring to a light boil over high heat. With a whisk, mix cornstarch with cold water. Slowly add mixture to saucepan, whisking until all is incorporated. Turn heat to low and let it simmer 2 minutes. Remove from heat and add pasta. Stir until all is incorporated. Serve immediately, garnished with Parmesan cheese.