Heat the oil from your sun-dried tomatoes in a large skillet over medium heat for about 1 minute until shimmers.

Add the sun-dried tomatoes and minced garlic, stirring with a wooden spoon while sprinkling in thyme, basil, oregano, kosher salt, and black pepper. Sauté for 2 minutes until fragrant.

Stir in the tomato paste and cook for about 1 minute until deepened in color.

Pour in the white wine and simmer for about 3-4 minutes until reduced by half.

Reduce heat to low and stir in the heavy cream for about 2 minutes until heated through.

Remove from heat and add the grated Parmesan cheese, stirring continuously until melted.