The addition of tomatoes, herbs and stock to this classic Italian cream-based sauce give a modern twist that lightens, brightens and gives an intense, satisfying flavor you will love.

Basil Leaves, Rosemary Needles, Shallots Freeze Dried

1 pound spaghetti or linguini
1 tablespoon unsalted butter
2 tablespoons shallots freeze dried
3 - 4 tomatoes, seeded and chopped
1/2 teaspoon dried rosemary needles
1 teaspoon dried basil leaves
1 cup heavy cream
1/2 cup chicken or vegetable stock
1 teaspoon kosher salt
1 tablespoon chopped fresh parsley or basil leaves
Parmesan cheese (optional)

Place a large pot of water over high heat and bring to a boil.  Add the pasta and cook until al dente.  

While the pasta is cooking, make the sauce: Place a large skillet over medium heat and add the butter.  When the butter has melted, add the shallots and cook until golden, about 2 minutes.  Add the tomatoes and cook until they lose their rawness, about
10 minutes.  Add the rosemary, dried basil, cream and stock and cook until the sauce is reduced by half, about 5 minutes.  Add the salt.

Divide the pasta between four bowls, top with equal amounts of the sauce and garnish with the parsley or basil.  Serve immediately with Parmesan cheese, if desired.

Yield: serves 6
Level of Difficulty: 2
Time: 30 minutes