Measure 1/4 cup whipping cream and let it sit out at room temperature while preparing the sauce.

Boil the pasta in a large saucepan according to the package instructions.

While the pasta cooks, peel and dice the garlic, shallots, and sundried tomatoes. Heat two tablespoons of extra virgin olive oil in a small saucepan. Add in the shallots, garlic, and sundried tomatoes. Sautée on medium-low heat until fragrant, soft and translucent. About 5-7 minutes. Keep the heat low and stir often with a spoon so that the garlic, shallots, and sundried tomatoes don't burn.

When the pasta is ready, strain the pasta and rinse with cold water. In a separate saucepan, heat two tablespoons of butter and let the butter brown until fragrant. Then, add in the pasta and stir together so that the pasta is well coated with butter. Set aside leaving the pasta in the pot.

Once the garlic, onions and sundried tomatoes have simmered for about 5-7 minutes - add in a whole can of Italian peeled plum tomatoes (including the juice), salt, sugar, dried oregano, a pinch of red pepper flakes, and 1/2 cup of warm water. Keep the sauce on low heat and let it gradually reduce and thicken. Let the sauce simmer uncovered on low to medium heat for 30 minutes. The longer the sauce cooks, the sweeter and more flavourful it will be.

Once the sauce thickens, lower the heat to the lowest setting. Add in the room temperature whipping cream and crumbled feta cheese. Stir together. Keep the sauce on low and let the sauce simmer on very low heat for 2-3 minutes. If the heat is too high, the sauce may curdle. If the sauce gets too hot, instantly remove it from the heat and stir.

Heat the pasta on low heat and pour the creamy tomato sauce over the cooked pasta in the large saucepan. Stir together and sprinkle with additional crumbled feta cheese. Remove from the heat.

Serve with additional crumbled feta cheese, grated parmesan cheese or fresh basil! Or all three!