You can serve this rigatoni dish with just the cream sauce and it would be perfect all by itself...or you can add sauteed vegetables or cooked poultry or even seafood. This sun dried tomato cream is versatile and easy and oh so very tasty.
1 cup sun dried tomatoes - cut in strips, soaked and squeezed.
1 tablespoon garlic - minced
2 tablespoons olive oil
1 tablespoon butter
1/2 cup sherry
3 cups chicken stock
1/2 cup sour cream
1/2 cup heavy cream
1/2 cup grated Parmesan
6 fresh sage leaves - chopped
or 1 tablespoon dried marjoram and 1 teaspoon dried thyme
salt and black pepper
Cooked and drained rigatoni
1. Using scissors, cut the sun dried tomatoes into strips and put in a bowl and pour boiling water over them. Let them sit and reconstitute while you gather your other ingredients. Then squeeze the water out and set aside for use.
2. Heat the olive oil and butter in your pan and saute the garlic till just beginning to color.
3. Add the sherry and bring to a boil. Add the chicken stock and sun dried tomatoes and bring back to a gentle boil. Let simmer for 10 minutes. Whisk in the sour cream and heavy cream and bring up to a very gentle boil.
4. Add the Parmesan cheese and stir to incorporate. Let simmer for a couple of minutes and if the sauce seems a bit thin you can thicken it with a tablespoon of cornstarch dissolved in a little cold water.
Taste for salt and pepper and if the sauce seems sour to your taste add the teeniest bit of sugar to balance the flavors. Add the rigatoni to the pot and heat to serving temperature.