Difficulty Level: Easy
Total Time: 30 minutes
Serving Size: 2-4 servings
1/2 lb. Girelle or other short cut pasta
2 tbsp. butter
4 garlic cloves, minced
1 cup sundried tomato
1/2 tbsp. crushed Calabrian chili pepper
1/2 tbsp. oregano
3/4 cup heavy cream
1/3 cup Parmigiano Reggiano, finely grated
4 oz. smoked mozzarella, shredded
1 tbsp. Italian parley, finely chopped
Bring a large pot of water to a boil.
Melt the butter in a large sauté pan over low heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant.
Add the sundried tomatoes and Calabrian chili pepper and sauté for a further 2-3 minutes until soft.
Remove from heat and add the heavy cream along with the Parmigiano and smoked mozzarella. Stir until the cheese has fully melted into the mixture.
When the water comes to a boil, add plenty of salt. Cook the pasta until it's al dente. Reserve 1 cup of pasta water.
Strain the pasta and add to the pan with the creamy sundried tomato sauce over low heat along with 1/4 cup pasta water. Stir and add more pasta water as needed, 1/4 cup at a time.
Plate and top with chopped parsley.