Less intense than traditional alfredo, this pasta can be an accompaniment to a simple chicken dish or the main attraction with a salad of dark leafy greens.

1 pound spaghetti or linguine

1 tablespoon unsalted butter

1 shallot, minced

3-4 tomatoes, seeded and chopped

1/2 teaspoon fresh rosemary, minced

1 cup heavy cream

1/2 cup chicken or vegetable broth

1 teaspoon kosher salt

1 tablespoon chopped fresh parsley or basil leaves

Parmesan cheese (optional)

Bring a large pot of water 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 shallot and cook until golden, about 2-3 minutes. Add the tomatoes and cook until they lose their rawness, about 5- 7 minutes. Add the rosemary, cream, and broth and cook until it is reduced by half, about 5 minutes. Add the salt.

Divide the pasta among 4 bowls, top with equal amounts of the sauce, and garnish with the parsley or basil. Serve immediately with Parmesan cheese, if desired.

Serves 4.