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Bring a large pot of water to a boil.
Melt the butter in a large sauté pan over medium-low heat and sauté the chopped shallot until soft and translucent, about 4-5 minutes.
Add the garlic and sauté for a further 1-2 minutes until fragrant.
Add the sun-dried tomatoes along with the sun-dried tomato paste and sauté for a further 2-3 minutes until soft. Add salt to taste.
Add the white wine and let simmer for 1-2 minutes.
Then stir in the heavy cream.
Once the water comes to a boil, add plenty of salt.
Cook the pasta until it's al dente. Reserve 1 cup of pasta water.
Strain the pasta and add to the pan with the creamy sun-dried tomato sauce over medium-low heat along with ¼ cup pasta water.
Toss until combined.
Add the grated Parmigiano, parsley and toss again.
Add more pasta water as needed, ¼ cup at a time.
Plate and top with more parsley and Parmigiano.