Creamy Sundried Tomato Orecchiette

Embarrassingly simple dinner alert!

And pure luxury, while we’re at it.

Tell you what, look around in your pantry real quick. Chances are, you have a lonely jar of sundried tomatoes back there. Go hunt. I’ll wait.

No really, I’m good. You go look. I’ll do Spelltower.

You found it! Okay, so this is what you’re going to do.

Violently dump it into a food processor. Some of that oil, too. Just a little bit. Let’s process the ish out of it.

Like that!

Then let’s transfer it over to a wide skillet over a medium heat. We’ll add heavy cream (girl yes) and a little bit of chicken stock. Get it married and simmering with a pinch of salt for just a few minutes while you cook you some orecchiette. And the pasta can be whatever you want. My inner soul fairies demanded orecchiette this week so I obeyed.

We’ll mix it all together and . . .

Hi. Hello. Look at her.

Freshly grated parm.

A pinch of crushed red pepper.

A few grinds of black pepper.

Basil for style.

I mean what.

It is rich, it is succulent, it luxurious and creamy and beyond simple to whip up. You will die.

This is totally that “I have no idea what to make for din- WAIT.” meal. I gawchew.

It’s exquisite for these chilly nights. Has guts and flavor for days. The ease factor is ridiiiiiic.

Get on in this!

Don’t make me beg.

Creamy Sundried Tomato Orecchiette

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Ingredients

• 1 pound orecchiette
• 11 oz jar sun-dried tomatoes, in oil
• 2 cups heavy cream
• 1/2 cup chicken stock
• Parmesan cheese, for garnish
• Crushed red pepper, optional
• Fresh basil, for garnish
• Coarse salt and freshly ground pepper

Instructions

1. Bring a large pot of salted water to a boil. Add the orecchiette and cook until just shy of al dente, according to package directions.
2. In a small food processor, add the sun-dried tomatoes. Blitz until smooth. Add a splash of chicken stock if needed. Transfer to a skillet over medium heat. Using a wooden spoon, press the tomatoes into the pan, releasing their flavors. Add the heavy cream and chicken stock, stirring on a medium low heat until warmed through. Add a pinch of salt and simmer just a few minutes while the pasta cooks.
3. Transfer the pasta over to the sauce and cook for about three more minutes, bringing it to al dente.
4. Off the heat, garnish with freshly grated parmesan, crushed red pepper, basil leaves and a little drizzle of the sun-dried tomato oil from the jar. Another pinch of salt? Go ahead!
5. Serves four.

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https://bevcooks.com/2024/10/creamy-sundried-tomato-orecchiette/

And of course, the video!