Beth,
I used:
1 pt half and half
1 stick butter
a couple Tbsp cream cheese
put in saucepan, medication heat (WATCH! if it boils over, prepare to redo your kitchen). When it just starts to boil, lower to a simmer. Add
3/4 C grated parmesan
2 tsp pepper
2 tsp cayenne
2 Tbsp garlic powder
1 tsp fresh grated nutmeg
Simmer at least 20 minutes. Don't rush it, it will be worth it.
I added cooked shrimp at the end, and served it over linguine instead of fettuccini (just my preference).
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Upallnight, the one that I made the last time was kinda off the top of my head. I sauteed chopped garlic in butter and olive oil, then added chopped portobellos (about 2). After they sauteed, I added 1/2 can of sliced black olives and 1/2 can of chopped artichokes, and got a nice sautee on them. next I added a can of chopped tomatoes, a small can of tomato sauce, and the spices: salt, pepper, onion powder, a little cayenne. Simmer till it got a little thick, and just as the pasta was ready (I used mostaccioli with lines or rigatoni, something big to hold up to it) I added a ladleful of the pasta water to the sauce, and drained the pasta. As the pasta drained, I put in a pint of heavy cream and 1/2 c of parmesan cheese to the sauce. Just eat through, don't boil, and then add the pasta to the sauce.
Better if you make the sauce in a real large fry pan if you have one, or a dutch oven. Here is the ingredient breakdown:
2 cloves garlic
2 portabello caps
1/2 cab black olices, sliced
1/2 can artichoke hearts, chopped
1 can chopped tomatoes
1 small can tomato sauce
salt, pepper, onion powder, and cayenne pepper to taste
1 pt heavy cream
1/2 c parmesan cheese
1 lb pasta
Suz, I had my leftovers for lunch. Next time I make it, I will use chicken, and send you the invite with time to spare.