2 tbsps olive oil
2 tbsps butter
4 tbsps flour
4-5 cloves garlic, minced
2 cups chicken broth
1 1/2 cups 10 % cream
1/4 cup chopped sundried tomatoes
1/4 cup chopped fresh basil leaves
1 small hot chili pepper, chopped
1 tsp lemon zest
454 g medium shell pasta
1/2 tsp salt, plus more for pasta water
1 cup cheddar cheese, shredded
1/4 cup bread crumbs
Heat oil and butter to medium and add garlic. Add flour stirring well, then the chicken broth and continue to whisk for a couple of minutes. Add chili, sundried tomatoes and salt. Pour in the cream. In the meantime cook the pasta and drain.
Remove sauce from heat and add basil and lemon zest. Give it a little shake of nutmeg and toss the sauce with the cooked pasta.
Prepare a casserole dish with cooking spray, then pour the pasta and sauce in.
Shred the cheese and toss with bread crumbs.
Sprinkle over pasta and bake at 350F for 25 minutes. Set 5-10 minutes before serving.