1/2 to 2/3 cup Bella Sun Luci sun dried tomatoes julienne cut or halves in oil, oil drained and set aside, sun dried tomatoes pureed and set aside separately
4 lg garlic cloves, rough chopped
1/2 tsp whole dry oregano
1/4 cup dry red wine
4 oz heavy cream
20 oz crushed tomatoes or tomato sauce
Salt and pepper to taste
Parmesan and fresh thyme leaves (or other fresh herbs) for garnish
Over a medium flame in a large sauce pan, heat 1 Tbs of the sun dried tomato oil and sauté the garlic, stirring often until light golden.
Add the oregano, stir 15 seconds, add the wine and reduce until 1/2-1 oz liquid remains. Add the heavy cream, bring to a simmer, stirring often without boiling over, add the 20 oz tomatoes and sun dried tomato puree.
Heat to simmering, turn to low and simmer 10 minutes stirring often, season with salt and pepper and serve hot over just-cooked, well-drained fettuccine.
Garnish with thyme (or other fresh herbs) and parmesan.