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Bring a large pot of salted water to a boil. Add the orecchiette and cook until just shy of al dente, according to package directions.
In a small food processor, add the sun-dried tomatoes. Blitz until smooth. Add a splash of chicken stock if needed. Transfer to a skillet over medium heat. Using a wooden spoon, press the tomatoes into the pan, releasing their flavors. Add the heavy cream and chicken stock, stirring on a medium low heat until warmed through. Add a pinch of salt and simmer just a few minutes while the pasta cooks.
Transfer the pasta over to the sauce and cook for about three more minutes, bringing it to al dente.
Off the heat, garnish with freshly grated parmesan, crushed red pepper, basil leaves and a little drizzle of the sun-dried tomato oil from the jar. Another pinch of salt? Go ahead!
Serves four.