9 oz fresh cream 4 oz whole milk 1.5 oz salted butter 1 oz gentle Parmesan cheese (not over aged Parmigiano Reggiano) Concentrated tomato paste Parsley, Sage, Rosemary, Thyme, Marjoram
Chop the herbs: 1 small bunch of parsley 2 or 3 leaves rosemary 1 sprig of thyme 10 leaves of Sage 1 sprig of Marjoram
Melt the butter, add ¾ of the chopped herbs, add the cream milk and cheese and 2 tsps of tomato concentrate from a tube and salt. Take off the heat. When the pasta is done add to the mix and cook high until the sauce reduces a little bit. Serve with fresh black pepper and the remaining chopped herbs, parmesan on the side if desired.