Remove tendons from the meat and cut into bite-sized pieces. Then fry in a large pan with a small amount of hot oil until golden brown.
Meanwhile, drain the dried tomatoes well, if necessary, and cut into very fine strips. Put the pasta water on and cook the penne al dente according to the package instructions.
Once browned, deglaze with white wine or water and add the sun-dried tomatoes.
Add oregano, cream and instant broth. Simmer until the pasta is also cooked. Season to taste with salt and pepper. If you like, add a few chili flakes as well. Arrange together on plates and serve hot. Tips: When I drain the pasta, I still bind the sauce with some sauce thickener, then it sticks to the pasta better.
The sauce can also be mixed into the pasta before serving.