When it comes to pasta, I spent about the first 25 years of my life solely devoted to spaghetti with meat sauce.  It wasn’t until after my incredible trip to Italy that I began to branch out.  Now I’m still mainly a tomato-based sauce kinda gal, but this recipe combines sun-dried tomato alfredo sauce with fresh tomatoes and basil, so it’s not too far out of my comfort zone.  I used fettucine instead of ravioli, but really I think this sauce would taste great over any pasta you choose.  I add a dash of red pepper flakes so the sauce has a bit of a kick, so have some fun making this sauce your own.