Prepare girasoli as label directs; reserve 1/4 cup cooking water and drain.
In blender, purée tomato sauce, sun-dried tomatoes with oil, garlic powder, rosemary, pepper and 1/4 cup water on high until smooth. Makes about 1 cup.
In large skillet, cook tomato sauce mixture over medium heat 2 minutes, stirring occasionally. Stir in cream and reserved cooking water; cook 2 minutes or until slightly thickened, stirring occasionally. Add girasoli; cook 2 minutes or until heated through, stirring gently. Makes about 4 cups.
Serve girasoli mixture garnished with basil, if desired.
