Instructions: Measure and combine the dry ingredients in advance.

Cook the pasta to desired firmness. Drain and add cool water to stop the cooking process.

Melt the butter in a 4 quart saucepan on low heat. Add the milk and half & half slowly, using a whisk to stir. Add the dry ingredients and the sun dried tomatos and continue to whisk. Increase the temperature to medium and allow the mixture to reach a boil and slightly reduce, stirring frequently.

Remove from heat and gradually whisk in the romano until melted and well combined. Serve the sauce over the pasta and top with parsley.

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