Tomato & Basil Creamy Shells

Method

1. 01
   Step 1Cook the pasta

   Cook the pasta for about 3–4 minutes shy of al dente, reserving 1 cup of pasta water. Drain the pasta and set aside.

   ConchigliePasta water
2. 02
   Step 2Soften the onion and garlic

   In a large pan over medium heat, add olive oil and the onion and garlic and cook until softened. Lower the heat a little so the garlic doesn't burn.

   Note

   Lower the heat a little so the garlic doesn't burn.

   Olive oilOnionGarlic
3. 03
   Step 3Stir in tomato paste

   Stir in the tomato paste and cook briefly, then add the halved cherry tomatoes.

   Tomato pasteCherry tomato
4. 04
   Step 4Season the tomatoes

   Season the tomatoes with chicken bouillon, garlic powder, onion powder, paprika, red pepper flakes, salt, and black pepper. Stir everything together and allow the tomatoes to cook down and soften slightly.

   Chicken bouillon powderGarlic powderOnion powderPaprikaChili flakesSaltBlack pepper
5. 05
   Step 5Add cream and sun-dried tomatoes

   Pour in the heavy cream and stir until combined, then add the sun-dried tomatoes.

   Heavy creamSun-dried tomato
6. 06
   Step 6Melt in the Parmesan

   Add 1½–2 cups Parmesan cheese and stir until melted into the sauce.

   Parmesan
7. 07
   Step 7Simmer the sauce1 min

   Cover and allow the sauce to come to a gentle simmer for about 1 minute over medium heat, until it begins to thicken.

8. 08
   Step 8Thin with pasta water

   Add reserved pasta water a little at a time until the sauce reaches your desired creamy consistency.

   Pasta water
9. 09
   Step 9Toss the shells

   Add the shells to the sauce and gently toss until every piece is completely coated and glossy.

   Conchiglie
10. 10
    Step 10Finish with basil and Parmesan

    Add chopped fresh basil and more grated Parmesan cheese on top. Serve and enjoy!

    BasilParmesan