Fusion Tasso Pasta

We recently traveled to New Orleans...my 92 year old mother-in-law decided to give up driving and sold us her car that barely had 9,000 miles on it.  So now each of the homegirlz have their own vehicle, finally! 

Have I mentioned our oldest has been accepted to nursing school and she's also made the Dean's list all four semesters she's attended college?  Can you believe she's even in college?  I can't!  Can't brag on one homegirl without mentioning the baby.  She's in college too...I know, be still my heart!  She made the Dean's list her first semester and missed it by .3 points last semester.  Yes, I'm proud of my babies.

Don't even think they don't think of ways to lure me up there to cook for them during school. Yes, they are tricky littler girls and I fall for it EVERY TIME. 

While we were visiting, I stocked on up essentials like tasso, andouille, shrimp and crabs.  So here's my latest and wonderfully delicious fusion of Cajun and Italian ways of enjoying two of my favorites, tasso and pasta.

1 lb. Tasso, sliced thin

Extra virgin olive oil

4 ounces pancetta diced

1/2 cup finely diced red onion

2 tablespoons minced garlic

1/3 cup white wine (I used Pinot Grigio)

1 lb. bow tie pasta (or your favorite shaped pasta) cooked al dente

1 15 ounce can petite diced tomatoes 

2 tablespoons Worcestershire sauce

1/4 teaspoon crushed red pepper flakes

Kosher salt

Freshly ground black pepper

2 cups heavy cream

1/2 cup freshly grated Asiago cheese

2 tablespoons sliced scallions for garnish

Heat 1 tablespoon of extra virgin olive oil in a large saute pan over medium heat.  Cook the pancetta until golden and crispy.  Remove from the pan with a slotted spoon and drain on a paper towel lined plate.  Leave the pancetta fat in the pan, this is liquid gold!

Return the saute pan to the stove and add 1 more tablespoon of extra virgin olive oil and add the onions.  Saute for about 2 to three minutes, then add the sliced tasso and continue sauteing for another 3 to 4 minutes.  Add in the garlic saute for one minute and then add the wine.  Allow the wine to cook off for about a minute, then add the diced tomatoes and Worcestershire sauce and crushed red pepper flakes, stir to combine and then add in the heavy cream and 1/2 of the grated Asiago cheese.

Lower the heat and simmer for about 5 to 10 minutes until the sauce as thickened.  Season to taste with salt and pepper and maybe a little cayenne (optional).  Once the sauce is the desired consistency and seasoned well, add in the cooked pasta.

To serve, place a generous helping on your plate, garnish with the crispy pancetta, sliced scallions and grated Asiago cheese.

 

Now this the way to start off the weekend!!

 


Pin It

Spicy Pasta in Puttanesca Sauce

 

This is a easy and perfect blend of a touch of spicy and the ultimate blend of savory.  It comes together pretty quick and is a great midweek meal or perfect when you're entertaining unexpected guests.  You won't want to walk away and will drool waiting to eat the leftovers!

If you're lucky enough to have a Trader Joe's in your area, stock up on their Puttanesca Sauce!  So much easier than making it yourself and like all of Trader Joe's other products, it's the REAL DEAL!

2 jars Trader Giotto's Puttanesca Sauce
4 ounces pancetta, chopped
1 lb. hot Italian sausage (I used Johnsonville)
1/4 teaspoon read pepper flakes
1 lb. pasta, cooked al dente
Freshly ground black pepper
3/4 cup freshly grated Parmesan cheese

In a large high-sided sk
illet cook the pancetta until golden brown.  Remove from skillet with a slotted spoon and set aside.  Return the same skillet to the stove and brown the Italian sausage. If the sausage is in casings, remove it from the casing as you add it to the skillet.  Move the sausage around with a wooden spoon to kind of chop it up into small pieces.  Halfway through the cooking process, rub the red pepper flakes in the palm of your hand to "wake them up" and sprinkle them over the cooking sausage.  Don't be timid about adding the red pepper flakes, it will add just another small dimension of flavor and slight heat to the dish and won't blast you out of your chair.

Once the sausage is completely cooked, drain the fat from the skillet.  Return the skillet with the sausage to the stove, lower the heat to simmer and add the two jars of Puttanesca Sauce.  Place a lid askew over the skillet and allow the sauce and sausage to come up to a slow simmer to warm the sauce completely.

When the sauce is warmed through, toss in the cooked pasta and 1/2 cup of the grated Parmesan cheese. Completely coat the pasta with the sauce.

To serve, spoon a generous helping on a plate, garnish with the pancetta and sprinkle with the remaining Parmesan cheese.  Serve with some crusty garlic bread and a salad. 

You will be blown away when you feel the different textures and flavors hitting you palette as you work your way through this plate from stove heaven!

Pin It

Smoky Mountain Shrimp and Pasta Salad

This has to be one of the best summertime pasta salads!  It does not contain mayonnaise and it's not oily. 

This pasta salad has a fresh clean taste and is perfect for picnics and camping trips.  We even took it with us this past weekend for a day of fishing and tubing on Douglas Lake.

1/2 half each red and yellow bell peppers, diced
2 shallots or 1 small red onion, diced
3 garlic cloves, thinly sliced, divided
6 tablespoons olive oil
Kosher salt
Freshly ground pepper
2 tablespoons white Balsamic vinegar
2 teaspoons smoked paprika
1 lb. 26/30 shrimp, peeled and deveined
Non-stick Cooking Spray
3 green onions, thinly sliced
8 ounces rotini pasta, cooked al dente
2 tablespoons chopped flat-leaf parsley

Cook pasta to al dente, drain cover and set aside.

Heat grill to medium-high.

Combine the chopped bell peppers, onion, 2 of the sliced garlic cloves in a medium bowl.  Drizzle about 4 tablespoons of the olive oil over the peppers and onions.  Season with salt and pepper to taste.  Fold all together to thoroughly blend.. Set aside.

In another medium bowl, whisk together the vinegar, the smoked paprika and 2 tablespoons of olive oil. Remove half of the dressing from the bowl and set aside.  Add the shrimp to the remaining dressing and toss to combine.  Cover bowl with plastic wrap and refrigerate for 30 minutes.

Place grill skillet with small holes or a mesh bowl made for the grill on the pre-heated grill.  Spray the inside of the skillet or bowl with the non-stick cooking spray and allow to preheat on the grill for about 5 minutes. Place the bell pepper/onion mixture in the pan and cook, stirring occasionally, for about 10 minutes.  then add the sliced green onions and continue cooking for another 5 minutes. Transfer to a large bowl and set aside.
Place a grill pan back on the grill and spray again with non-stick cooking spray and allow to preheat for another 5 minutes. Add the shrimp to the pan and cook for about 5 to 7  minutes, turning as little as possible to achieve a nice sear on the shrimp. Once the shrimp have turned pink remove from grill and add to the bowl with the reserved pepper and onions.

Add the pasta and parsley to the bowl and gently toss to combine.  Drizzle the reserved dressing over the contents in the bowl and toss again to coat the pasta and shrimp.

This dish can be served warm or you can cover and refrigerate until you're ready to serve.





Pin It

Lobster Pasta with Bacon and Shrimp

So Saturday morning, I'm cleaning house, minding my own business and I see Giada DiLaurantis' show and her theme is "Surf-n-Turf".  No biggie, as I Windex my end tables as she prepares this amazing pasta dish.  As she's cooking, I'm thinking, "WOW, I can do this SOOOOOOOOOO much better."  Because I am not a cocky person, really, I'm not but I do have an imagination. 

So what are you waiting for?  Let's rattle those pots and pans; because yes, darlin', you work very hard and are so worthy to spend a couple of extra bucks on yourself and your special someone and make this pasta dish right now!
Lines up these special helpers:
3 tablespoons Zatarain's Pro Boil or Old Bay Crab Boil or Emeril's Essence

Two 4-ounce lobster tails

1 pound whole wheat penne pasta

1 pound thick-cut bacon, cut crosswise into 1/4-inch-wide strips (about 2 1/2 cups)

4 cloves garlic, minced

One 14 1/2-ounce can diced tomatoes

3/4 cup Lobster stock from your boil

3/4 cup heavy cream

1 cup chopped fresh basil

Freshly ground pepper and Kosher salt

1 pound medium to large shrimp, peeled and deveined

Add crab boil to a large pot of water and bring a boil.

 

Add the lobster tails and cook until they turn pink and to curl, about 7 minutes.

 

 Using tongs, remove the lobster tails and set aside until cool enough to handle, VERY IMPORTANT - reserve water.

 

Remove 3/4 cup stock and set aside.

 

 

In a large nonstick skillet, cook the bacon over medium-high heat until brown and crispy, about 10 minutes.

Remove the bacon and drain on paper towels.  While bacon is cooking, bring the reserved pot of water used for the lobster tails to a boil and a d the pasta to the boiling water and cook, stirring occasionally, until tender but still firm to the bite, 10 minutes. Drain and reserve.

In the same skillet, add the garlic and saute for  about 30 seconds. Add the tomatoes (and juices), reserved seafood stock and simmer for about 3 minutes.

Add cream, basil, 2 teaspoons salt and pepper to taste. Bring to a low boil and scrape up the browned bits from the bottom of the pan with a wooden spoon. Reduce the heat to low and simmer until slightly thickened, about 5 minutes.

 

Using kitchen or poultry scissors or a heavy knife, cut along the underside of the lobster tails and remove the meat.

Chop the meat into 3/4-inch chunks. Set aside.

Add the shrimp and cook, stirring occasionally, until just cooked through and pink, about 3 minutes.

Add the lobster, fresh basil and bacon. Simmer until warmed through, 1 to 2 minutes.

Add cooked pasta and toss to thoroughly coat.  Season to taste with salt and pepper

Ok, tell me you love me.

Pin It

Crockpot Mediterranean Chicken Ragu with Orecchiette

I saw this recipe over at Reeni's blog, at Cinnamon Girl Recipes     When I find a gorgeous looking Crockpot recipe such as this, I can't wait to try it.  As an added bonus, my husband, A.J., told me with almost every spoonful, "Honey, this is REALLY good.".

When I first started blogging, Reeni along with 6 other bloggers were the first to comment and encourage me to continue.   

If you haven't visited Reeni before, what are you waiting for?  She has the best, original, good home cooking recipes around.  Plus her photography is gorgeous!  This isn't the first recipe of Reeni's I've tried and as always, was another winner.

I did have to make one substitution, the fennel stalks.  I forgot to get fennel at the grocery and after just getting back from the store to get the chicken (which I forgot to get the day before), I didn't feel like getting out again.  I used 1 teaspoon of fennel seeds, slightly crushed.

1-1/2 cups chicken broth

1 can (14 ounce) petite diced tomatoes

8 artichoke hearts, cut in half

1 roasted red pepper, diced

3 fennel stalks, diced

1 yellow onion, diced

2 tablespoons capers

5 cloves garlic, minced

2 teaspoons dried Italian seasoning

1/4 cup fresh parsley, chopped

1 teaspoon sea salt

1/4 teaspoon black pepper

1- 1/2 pounds chicken breasts or cutlets, boneless, skinless

8-12 ounces Orecchiette pasta

Grated Parmesan cheese, for serving

In you slow cooker, combine broth, tomatoes, artichokes, red pepper, fennel (seeds), onion, capers and garlic. Stir in Italian seasoning, parsley, salt and pepper. Then, nestle in the chicken breasts. Cook on high 4 hours or low 6-8. Remove chicken and shred with two forks, stir back in.

Cook pasta to al dente, drain and stir into sauce, turn crockpot down to warm and allow to set for 10 minutes so the pasta can soak in some of the sauce.

Serve garnished with grated Parmesan cheese.

Pin It

Four Cheese Fatty Mac-N-Cheese!

Cheesy, warm goodness and all is right with the world.  No matter how old the kid in me becomes, I light up at the thought, sight, smell, and taste of this, the ultimate comfort food.

You can play around with the cheeses pick four you like, four you're in the mood for that particular day and enjoy!

1 stick of butter 
1 shallot,  minced
4 tablespoons all-purpose flour
2 cups half-n-half
1 tablespoon Cajun Seasoning - (recommended: Zatarains or Emeril's Essence)
Dash of Hot Sauce - (recommended Louisiana Hot Sauce or Frank's Red Hot Sauce)
1 cup grated Parmesan Cheese, divided
1 cup grated Cheddar
4 ounces Gruyere cheese
4 ounces Asiago cheese
1 (16-ounce) box elbow macaroni
1 clove of garlic, crushed
1/2 cup seasoned bread crumbs

Preheat oven to 350 degrees F. Butter an oven-safe casserole dish.

Cook macaroni in salted water according to package directions or until just al dente.

While macaroni is cooking, melt 4 tablespoons of  butter in a 1 quart saucepan over medium heat. Add minced shallots and saute for 1 to 2 minutes. Add the flour to make a roux. Cook for about 2 to 3 minutes to cook the flour. Slowly, whisk in the half-n-half. When half-n-half incorporated into the roux, bring up to a low bubble and simmer for about 5 minutes to allow the sauce to thicken.  You're making a bechemel sauce. Remove saucepan from heat, stir in hot sauce and 1/4 cup of Parmesan cheese.  Stir until cheese is completely melted and set aside.

Once macaroni is cooked, drain and return macaroni to the pot.  Add 2 tablespoons of butter and the crushed garlic to the macaroni.  Toss the macaroni in the pot until the butter is completely melted.

Combine the remaing cheeses - all but 1/4 cup of the Parmesan cheese, in a bowl.  In another bowl, combine the bread crumbs and the Cajun seasoning.  Set both bowls aside.

Stir cheese mixture into cooked macaroni and thoroughly combined.  Place half of the macaroni in the casserole dish and top with half of the cheese mixture. Repeat with the remaining macaroni and cheese mixture.
Sprinkle bread crumb and Cajun seasoning mixture over the top of the macaroni, then sprinkle the remaining Parmesan cheese over the bread crumb mixture.  Optional, you can place small pats of butter over the top of the Parmesan cheese.
Place in preheated 350 degree F oven and bake for 25 - 30 minutes.  Allow to sit for 5 minutes before serving.

5 minutes seems like a life time, sigh!

Minestrone di Cipolline (Country Onion Soup)

Sometimes Spring likes to tease us.  We think, "Yay, warm weather; no more bulky coats!".  Then a cold front blows through behind a terrible storm and it's cold, gray and windy outside.

The upside, yes, there is an upside; is you get to make and eat some delicious soup!

I found this amazing soup recipe in Ciao Tuscany by Johnny Carrabba and Damian Mandola, the owner and head chef, respectively of Carrabba's Restuarant.


This was a very simple soup to prepare and I loved the Italian version of an onion soup (and pasta) and its  departure from a typical minestrone.

1/4 cup extra virgin olive oil
2 medium yellow onions, thinly sliced
3 cloves garlic, minced
1/2 cup tomator puree'
6 cups beef broth (vegetable broth can be substituted)
Kosher salt and freshly ground black pepper to taste
1 to 2 teaspoons sugar (optional)
8 ounces spaghetti, vermicelli or angel hair pasta
1/2 cup grated Parmigiano Reggiano

In a large pot or Dutch oven, saute the onions over medium-high heat in the olive oil until they start to carmelize, about 8 to 10 minutes.  Add in the garlic and cook one more minute.  Stir in the tomato puree' and cook for about 5 minutes.  Slowly add in the broth, stirring to thoroughly blend.  Bring soup up to a boil, reduce heat, cover and simmer for 30 minutes.

While the soup is simmering,  break the pasta in half and reserve.  Once the soup has simmered for 30 minutes, uncover and season with salt and pepper to taste.  Stir in the sugar 1 teaspoon at time and taste.  The sugar will neutralize the acid taste of the tomato puree'.  It's important to taste in between so you don't change to flavor of the soup.

Bring soup back up to a boil and stir in the pasta. Cook until al dente.  Add more broth if necessary to achieve desired consistancy.

Serve with some crusty bread and have plenty of Parmigiano Reggiano to pass around.

Chicken Tetrazzini

This the the last in the series of recipes I am posting on my review of Simply Suppers by Jennifer Chandler.  There are quite a few other recipes in this cookbook I can't wait to try and I will post them. 

Also, don't forget to comment for a chance to win one of three of Jennifer Chandler's cookbook, Simply Suppers that Smoky Mountain Cafe is giving away.  Drawing is April 12, 2011, winner will be announced no later than noon, April 13, 2011.

This Chicken Tetrazzini recipe is without a doubt the best one I have tasted so far.  Timing is the most important factor with this recipe.  Read the recipe over carefully before you start and plan to get everything timed just right. 

It is also the most labor intensive Chicken Tetrazzini recipe I have made.  A two-hour commitment on my part was kind of tough on a weeknight, especially after working all day and coming home and feeding the dog, doing laundry my children didn't get to and trying to DVR "The Kennedys" mini-series and along with  watching the results on "American Idol".

Another plus, this is an economical dish and can make one pack of chicken breast tenders or boneless, skinless chicken thighs go a long way.  A meal that feeds a crowd!  If you decide to make Chicken Tetrazzini for entertaining, your guests will sing your praises for a long, long time.

Does this picture get your attention?  Oh, yes we have leftovers and I dreaming of another plate of this cheesy, goooey, chicken goodness!

4 tablespoons unsalted butter divided, plus extra for the casserole dish and topping.  (I used salted butter, it's what I had on hand, plus I like the extra slightly salt taste.)

1 cup grated Parmesan Cheese
1/4 cup Italian-style bread crumbs
1 tablespoon olive oil
8 ounces button mushrooms, cleaned and sliced very thin
1/2 cup finely diced yellow onion (about 1 small onion)
4 cloves garlic, minced
1/2 teaspoon dried thyme
1/2 cup dry white wine
2 cups shredded cooked chicken (I seared 1 package  - 1 1/2 lbs. - of chicken breast tenders - it wound up being a little more than 2 cups)
1 (16 ounce) box linguine, cooked per package directions
1 cup frozen peas, thawed
1/4 cup finely chopped flat leaf parsley leaves, divided
1/3 cup all-purpose flour
3 cups milk
2 cups heavy cream
1 cup chicken stock
Kosher salt and freshly ground black pepper

Cook the chicken and set aside.  (I seasoned mine with salt, pepper, onion powder, and garlic powder.  Add one tablespoon of vegetable oil  and heat skillet over medium-high heat.  Sear on each side for approximately 4 to 5 minutes.  Set aside to cool.  Shred while the veggies are cooking.  I sued the same skillet to cook the veggies.  The veggies cooking along with the chicken bits left in the skillet made for some awesome smalls in the kitchen.)

Preheat the oven to 425-degrees.  Lightly grease a 9x13 inch baking dish with butter and set aside.

In a small bowl, combine the Parmesan and bread crumbs.  Set aside.

Get the water boiling and cook the linguine.

In a large (high-sided) saucepan over medium-high heat, melt one tablespoon of butter and the oil.  Add the mushrooms and cook, stirring frequently, until the liquid from the mushrooms evaporates and they become slightly golden, about 10 minutes.  Add the onion, garlic, and thyme.  Cook until the vegetables are soft, about 5 minutes. (This smells incredible.  The recipe didn't call for it, but I HAD to season this with salt and pepper to taste at this point.) Add the wine and cook until the liquid has almost evaporated, about 2 minutes.

Transfer the mixture to a LARGE bowl.  Add the shredded chicken, cooked linguine, peas, 2 tablespoons of parsley and set aside.

In the same pan used for the mushrooms, melt the remaining 3 tablespoons of butter over medium-low heat.  When the butter starts to foam, add the flour and cook whisking until thickened, about one minute.

A couple of notes here; when butter and flour is combined like this, you wind up with a globby hunk of dough.  I'm a purist when it comes to making a roux.  Add a tablespoon of oil and the roux will be much easier to work.   At medium-low, it will take forever for the roux to cook, even in a cast iron skillet.  Make the roux over medium or medium-high heat.  Also, please cook the roux for more than one minute to deepen the flavor which is the whole point in making a roux.  Keep whisking and cook it for at least five minutes to cook off the flour taste and allow the deeper nutty taste to evolve.

While continuing to whisk , gradually add the milk, heavy cream and chicken stock.  Over medium-high heat, bring the mixture to a boil.  Reduce the heat to medium-low and simmer, whisking constantly, until the mixture thickens, about 5 to 8 minutes.  Pour the sauce over the pasta mixture, and toss until well combined.  Season with salt and pepper to taste.

Transfer the mixture to the prepared baking dish.  Sprinkle the bread crumb mixture and the remaining 2 tablespoons of parsley evenly over the pasta.  Top with thinly sliced pats of butter.  Bake until golden brown, about 30 minutes.  (Place a baking sheet under baking dish when placing in the oven, there's a lot of liquid in the dish and at 425 degrees, it will bubble over in the oven.)

Enjoy and have a fantastic weekend!!!

Cajun Chicken Alfredo

Hi, remember me?  I missed ya'll and hope your holidays have been fantastic so far! 

Thank all of you who have been emailing me and keeping up.  My job and soccer have gotten in the way of blogging.  Oh yeah, you can't tell it by this recipe, but I have lost 38 lbs and have a little ways to go to get back down to my fighting weight.  But my family has to eat, so I still cook.

I found out the homegirlz have been cheating on me; yes the truth can be ugly.  I found out that they absolutely adore Chicken Alfredo that's been catered to their soccer team by a local restaurant!  Who doesn't like all that cream and cheese? Anyone can make a really good Alfredo, but how about one that pops?  How about one that can stretch two boneless, skinless chicken breasts that can feed six healthy appetites?

Rub a generous amount of Emeril's Essence (Emeril's Creole Seasoning):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried leaf oregano

1 tablespoon dried thyme

Preheat a cast iron skillet over medium-high heat and sear the chicken for 5 minutes.

Turn and sear the other side for 3-1/2 to 5 minutes.  Basically, your are blackening the chicken.  I find Emeil's Essence has a much better depth of flavor and your food doesn't taste burnt.  Plus doing it this way, you cook this inside.  Transfer the skillet from the stove top to a pre-heated 350 degree oven for 10 minutes.  Remove from oven to a platter or cutting board and allow to rest.

While the chicken is searing and cooking, rough chop 1 cup of sun-dried tomatoes.

This is the jar the sun-dried tomatoes came in. Do not throw this liquid gold away!!!!  We're going to put it to work.

Slice and cut the chicken into healthy bit-sized pieces.  The pieces of chicken don't have to be uniform in size, since this is a rustic dish.

Pour the leftover oil from the sun-dried tomatoes into a large pot and add in 2 tablespoons of butter.  Heat over medium -high heat. 

Add 3 tablespoons of minced garlic and sun-dried tomatoes, saute for about 5 minutes.

Add in the chicken and coat with the oil and garlic-tomato mixture.

De-glaze the pot by pouring in 1/4 cup of Marsala wine.

Pour in 3 cups of heavy cream and raise the heat to a gentle bubble.  

Reduce the sauce by about half.

Stir in 3/4 cup of grated Parmesan cheese or I like to use a mixture of grated Parm and Asiago cheese.

Stir in 1/2 cup of sliced green onions and serve in a bowl topped with a little more grated cheese and a slice of crusty bread.

Peppery Chicken Farfalle

Did you know that farfalle is my favorite pasta?  I don't know why, I mean all the shapes taste the same, but it's my favorite.  The homegirlz of course think there is a difference and they prefer penne.  sometimes a mom has got to do what a mom's got to do and for me it means cooking farfalle every now and then.

This meal just kind of came together, and came together very quickly.  Don't let the word "peppery" square you off.  This dish is not spicy, just infused with very deep flavor.  So if you're ever rummaging through your fridge and your pantry, give this a try!

Bring a large pot of water to a boil, stir in some salt and cook 1 pound of your favorite pasta. Reserve one cup of your pasta water!  Drain the pasta.

Cut up one package (about 1 lb.) of chicken tenders and one package of boneless, skinnless chicken thighs into bite size chunks.  You can also use one pound of boneless, skinless chicken breasts.  Season the chicken with salt and pepper.

In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium-high heat.

Toss the the chicken into the skillet in batches and brown up.  Remove to a platter and reserve.  Add another tablespoon of olive oil to the skillet and add in one onion chopped, 2 roasted red peppers, 4 peppercino peppers de-seeded and 2  cubenelle peppers de-seeded and chopped.  (Since it's summer just add in whatever mild peppers you may have on hand except more bell pepper.).  Add 2 tablespoons minced garlic, saute 1 minute then add in one 28-ounce can of crushed tomatoes.

Bring the sauce to a light bubble then add in  the starchy pasta water 1/2 cup at time time.  You may only need 1/2 cup, check the thickness of the sauce and add more starchy water if needed.  Lower the heat to simmer and add in 1/2 cup of heavy cream...just enough to "blush up" the sauce.  Let it simmer for about 10 minutes.  Add the drained pasta back to the pot is was cook in and pour the sauce over the pasta and toss to combine.

Top with freshly chopped basil and pass the cheese!