Boil water with salt and add the pasta. cook the bow tie pasta according to package instructions, then drain and set aside.
Brown the garlic with all of the olive oil from the tomato's over medium-high heat.
Add mushrooms. Dry sauté them by stirring regularly until they reduce in size to about half their size.
Once the garlic has browned (mushrooms reduced), add the sun-dried tomatoes, cream, a little crushed red pepper, and half of the basil. Constantly stir for about 3 to 5 minutes, until the sauce turns light orange and becomes thicker in consistency.
Drain the pasta and return it to the pot. Add the sauce, Parmesan, and remaining basil. Toss well.
Ready to serve, enjoy!
