Title: Rotini with Romano & Sun Dried Tomato Sauce
Categories: Pasta Main
Yield: 4 Servings

16	oz	Rotini, Rotelle, or Fusilli
2	tb	Unsalted Butter
1	c	Half & Half
1 3/4	c	Whole Milk
3	tb	Flour
1/2	ts	Ground Mustard
1/4	ts	Cayenne Powder
1	tb	Dried Oregano
1/2	ts	Garlic Powder
3/4	c	Sun Dried Tomatos - minced
1	ts	Salt
1 1/2	c	Pecorino Romano (Grated)

: Measure and combine the dry ingredients in advance.

: Cook the pasta to desired firmness. Drain and add cool water to stop the cooking process.

: Melt the butter in a 4 quart saucepan on low heat. Add the milk and half & half slowly, using a whisk to stir. Add the dry ingredients and the sun dried tomatos and continue to whisk. Increase the temperature to medium and allow the mixture to reach a boil and slightly reduce, stirring frequently.

: Remove from heat and gradually whisk in the romano until melted and well combined. Serve the sauce over the pasta and top with parsley.

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