⅓cupsundried tomatoeschopped (optional - I love it but my kids refuse to eat it)
1tablespoontomato paste
2teaspoonsItalian seasoning
3cupschicken stock or water
1 (15-oz) ozcan diced tomatoesundrained
1(12-oz) boxshort pasta shapesspirals or bow ties work great
salt & pepperto taste
½cupgrated Parmesan
¼cupcream cheeseOR ricotta, mascarpone... whatever you have on hand! Use more for extra creaminess.
chopped flat leaf parsleyoptional
Instructions
Sauté:Heat the oil in a large pot over medium heat. Sauté the onion, garlic and sun-dried tomatoes until starting to soften, about 2 minutes. Add the tomato paste and Italian seasoning and cook for 1 more minute.
Add liquids and pasta:Pour the chicken stock into the pan, scraping any browned bits off the bottom of the pot. Add the can of diced tomatoes and pasta and season to taste.
Cook the pasta:Bring to a boil, then reduce the heat to a simmer and cook until pasta is done, about 10-15 minutes. If the pasta starts looking dry and there doesn't seem to be enough liquid, add a little extra broth during the cooking process.
Add cheeses:Take the pasta off the heat and stir in the Parmesan and cream cheese. Add parsley if you like. Let the pasta sit and thicken for 3-4 minutes before serving immediately.