1-Bring a large pot of salted water to a boil and cook 8 oz of short pasta until al dente, about 8-10 minutes. Drain it and set aside, reserving 1/4 cup of the pasta water to help with the sauce later.

2-Heat 2 Tbsp of olive oil in a large skillet over medium heat, then add 2 finely chopped shallots and 4 minced garlic cloves. Sauté for 1-2 minutes until they smell fragrant and turn golden.

3-Stir in 3-4 oz of chopped sun-dried tomatoes, along with 1 tsp oregano and 1 tsp red-pepper flakes. Cook for 2-3 minutes to let the flavors blend into a rich mix.

4-Pour in ¾ cup of whole milk and let it simmer gently, stirring to create a creamy base. This step brings out that rich tomato pasta sauce everyone loves.

5-Add the cooked pasta to the skillet along with the reserved pasta water. Toss everything together and heat through for even coating.

6-Remove from heat, stir in ½ cup grated Parmesan and a handful of torn fresh basil, then season with salt to taste. For variations, like making it vegan, swap in plant-based options here.