Recipe Ingredients
- 1 package Mrs. T's Garlic and Parmesan Pierogies
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 shallot, diced
- 2 garlic cloves, minced
- Pinch of chili flakes
- 1/2 cup sun-dried tomatoes in oil, chopped
- 1 cup broth (chicken or vegetable)
- 1 cup heavy cream
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup parmesan cheese, grated
- Fresh parsley, chopped (for garnish)
Recipe Directions
- In a large skillet, heat the olive oil and butter over medium heat. Add the diced shallot and sauté until softened, for about 2-3 minutes. Stir in the minced garlic and chili flakes, cooking for another 30 seconds until fragrant.
- Stir in the chopped sun-dried tomatoes, then pour in the broth and heavy cream, and bring to a simmer. Season with salt and black pepper.
- Add the pierogies directly to the skillet, ensuring they’re mostly submerged in the liquid. Cover the skillet and let the pierogies simmer for 8-10 minutes, flipping halfway through, until tender and heated through.
- Gradually add the parmesan cheese, stirring until it melts, and the sauce becomes smooth and creamy.
- Garnish with fresh parsley and serve the pierogies hot, coated in the rich, creamy sauce.
