The last great thing I cooked: pasta with cheese sauce, nuts, and sage. Sort of a grown-up mac-n-cheese.
1/2 cup heavy cream, heated slowly in a saucepot with
1/2 cup shredded cheddar
1/4 cup grated Parmesan
a few torn up sage leaves
After sauce is done, mix with 1/2 pound pasta, cooked and tossed with a little butter
Sprinkle with toasted pecans and freshly ground pepper.
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