Get your prep done before you start cooking: dice the onion, mince the garlic cloves, chop the basil and the sun-dried tomatoes. Grate the Parmesan cheese.
Heat 2 tablespoons oil from the sun-dried tomatoes over medium high in a large nonstick skillet.
Add ground beef, break up into pieces and cook until it's no longer pink.
Stir in pepper, chili flakes, thyme and tomato paste.
Add garlic and onion, cook for 2 minutes.
Add orecchiette and beef broth, simmer until the pasta is tender according to package directions. Add more broth if needed.
Add sun-dried tomatoes and cream, stir to combine.
Then stir in Parmesan and basil.
Serve immediately. Enjoy!
