This irresistible pasta dish combines the smooth creaminess of whipped Canadian ricotta with just the right flavour and kick of sun-dried tomatoes and hot pepper flakes.
In a large nonstick saucepan, melt butter over medium heat and cook onion and garlic for 3 minutes or until softened. Stir in sun-dried tomatoes, Italian herb seasoning, salt and hot pepper flakes
and cook, stirring for 2 minutes.
Add milk and broth; bring to a simmer. Stir in pasta and return to a simmer. Cover and simmer gently, stirring occasionally for about 8 minutes or until pasta is tender.
Meanwhile, in a bowl, whisk together sour cream and ricotta cheese until smooth; set aside.
Uncover saucepan and stir in Parmesan cheese and basil until melted and creamy.
Spoon into bowls and dollop each with sour cream and ricotta mixture. Garnish as desired.
Try substituting Parmesan with other favourite cheeses like crumbled Canadian feta,
extra-old cheddar or queso.