Method
Soak sun-dried tomatoes in orange juice while preparing recipe. Bring 3 qts of water to a boil and cook pasta according to package instructions; drain.
Sauté onion and celery in olive oil with crushed red pepper and bouillon until tender, about 4 to 5 minutes. Drain tomatoes, reserving orange juice.
Add tomatoes to vegetables in skillet. Blend orange juice into cornstarch and add to skillet. Cook over medium heat stirring until mixture starts to thicken.
Add drained pasta, stirring to mix well. Add orange slices and parsley; heat.
* If very firm sun-dried tomatoes are used, soak in orange juice 1 hour or longer.