1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Reserve 1 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and shallot, stirring gently until fragrant and translucent, about 2-3 minutes. Be careful not to brown the garlic—it should smell sweet and inviting.
3. Add the sun-dried tomatoes, dried oregano, and red pepper flakes, stirring to combine. Let the tomatoes soften for about 2 minutes, releasing their flavor into the oil.
4. Pour in the heavy cream and bring to a gentle simmer. Stir frequently and let the sauce thicken slightly, about 4-5 minutes. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it.
5. Lower the heat and add the butter, stirring until melted and fully incorporated. Then, mix in the Parmesan cheese, stirring until the sauce is creamy and smooth.
6. Add the cooked pasta to the skillet, tossing gently to coat every strand in that luscious sauce. If needed, add more reserved pasta water to achieve your desired consistency.
7. Remove from heat and stir in fresh basil and lemon zest for a bright, fresh finish. Season with salt and black pepper to taste.
8. Serve immediately, garnished with extra Parmesan and a few basil leaves. If using protein like chicken or shrimp, fold it in just before serving.

One of my favorite memories is standing by Mama Lou’s side as she taught me how to watch the sauce carefully. “Patience,” she would say, “is the secret ingredient.” And it truly is—the difference between a good pasta and a pasta recipe marry me that steals hearts.