Recipe - Delicate Pink Sauce

2 cup Heavy or whipping cream
2 Level tablespoons tomato
paste
1/3 cup Freshly grated parmesan
cheese

recipes are from _The Encyclopedia of Sauces for Your Pasta_ by Charles A.
Bellissino, c. 1994. I've tried a few of his recipes and they're not too
badthe big problem with the book is that IT'S ALL IN CAPITALS and to a
net geek like me I "hear" the recipe at very high volume.

1. Heat the cream gently in a pyrex or similar casseroletype dish. Add the
tomato paste when the cream is hot, stirring to dissolve and color cream.

2. Add pasta and toss to coat, add the cheese, toss again and serve.

The recipe says it works best with string types of pasta.
Posted to JEWISHFOOD digest V97 #020

From: Pat Gold plgold@ix.netcom.com

Date: Thu, 12 Sep 1996 05:23:22 0700