Ingredients: 6 c Rigatoni noodles, dry 12 Sundried tomatoes, packed in oil, thinly sliced 2 Tbsp fresh basil leaves (best hack for always having fresh herbs) 1/2 c chicken stock 4 garlic cloves, minced 1/2 c half-and-half cream 4 Tbsp parmesan cheese Directions: Cook rigatoni according to package directions, until al dente (about 11 minutes).Continue reading “Rigatoni with Sundried Tomato Cream Sauce”
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