Alfredo
Bring 1/2 cup whipping cream and 1/4 cup butter to a simmer.  Pour into a bowl.  Toss with 8 oz. fettuccine, 1/2 cup grated Parmesan cheese, salt and cayenne pepper.

Fresh Tomato
Seed and chop 3 tomatoes.  Add 1/4 cup olive oil, 1 garlic clove, 1/2 tsp. dried basil and a pinch of dried leaf oregano.  Toss with 8 oz. spaghetti, 1/4 cup grated Parmesan cheese and black pepper.

Italian Sausage
Cut 4 Italian sausages into bite size pieces.  Brown in 1 tbsp. oil.  Add a 28 oz. can of tomatoes and 1/2 tsp. dried basil.
Break the tomatoes into pieces.  Boil, uncovered, until thick.  Toss with 1 lb. pasta.

Bacon 'n' Tomato
Cut 4 slices of bacon into 1" pieces and cook until crisp.  Add 1/4 cup olive oil, 4 chopped tomatoes, 2 chopped whole green onions, 1 crushed garlic clove, 1 tsp. dried basil, salt and pepper.  Toss with 8 oz. pasta.

Old Fashioned
Sauté 1/2 lb. ground beef in 1 tbsp. oil until the meat loses it red color.  Add 14 oz. store bought spaghetti sauce, 1/2 tsp. each of dried basil and dried leaf oregano and a pinch of garlic powder.  Simmer, covered, for 5 min.  Toss with 8 oz. spaghetti and grated Parmesan cheese.

Triple Cheese
Heat 1 cup table cream with 2 tbsp. butter.  Add 1 cup grated Swiss cheese, 1 cup grated fontina cheese, 1/2 cup crumbled blue cheese.  Stir until melted.  Toss with 1 lb. spaghetti.

Garlic and Parsley
Simmer 1/4 cup olive oil with 2 crushed garlic cloves for 5 min.  Add 8 oz. finely chopped parsley.  Toss with 1/2 lb. pasta and freshly ground black pepper.  Serve with chicken.

Low Cal
Over low heat, cook 1 cup sour cream, a 7 1/2 oz. can of salmon or 6 1/2 can of tuna and 4 sliced whole green onions.  Toss with 4 cups cooked noodles.

Recipes from Chatelaine Cook Book