Sun-dried Tomato Cream Sauce
makes 2 servings
1 teaspoon olive oil
1 clove garlic, minced
1 shallot, minced
1/4 cup sun-dried tomatoes, chopped
4 oz half-and-half
1 teaspoon unsalted butter
1 teaspoon freshly-grated Pecorino-Romano cheese
fine sea salt
freshly-ground black pepper
1. Heat the olive oil in a small sauce pot over medium heat.
2. Saute the garlic and shallot for 2-3 minutes.
3. Stir in the chopped sun-dried tomatoes.
4. Add the half-and-half and reduce the heat to a simmer.
5. Stir in the butter and grated cheese.
6. Season with salt and pepper to taste.
7. Continue simmering for an additional 2-3 minutes; serve immediately.