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Bring a large pot of salted water to a boil and cook the pasta.
In a pan, combine the oil from the sun-dried tomatoes, garlic, chili pepper, and anchovies. Cook over low heat until the anchovies dissolve.
Add the chopped sun-dried tomatoes, remove the garlic, and cook for 2 minutes over low heat.
Add a ladle of pasta cooking water to the pan and bring to a boil.
Drain the pasta al dente and add it directly to the pan, adding a little pasta cooking water at a time to finish cooking the pasta.
Remove from heat and stir in the grated cheese to create a creamy sauce.