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two excellent easy pasta sauces...
balsamic sauce:
3 tablespoons butter, cut into small pieces
2 tablespoons balsamic vinegar
2 handfuls grated Parmigiano-Reggiano
Salt and pepper
1/4 cup chopped flat-leaf parsley, a couple of handfuls
heat a skillet over medium low to medium heat, add butter to the pan and let it begin to brown. When the butter has browned, add cooked pasta to the pan and turn in butter to heat through. Add balsamic vinegar to the pasta and cook a minute or 2 longer to reduce the vinegar and glaze the pasta. The vinegar will become thick and syrup like. Add cheese, parsley, salt and pepper to the pasta and remove the pan from the heat.
goat cheese sauce:
3 tablespoons butter, cut into small pieces
5 ounces (small log) of soft goat cheese (chevre), crumbled (note, this cheese cost half as much at trader joes as at vons--same brand and everything. this cheese is very versatile, so i've started keeping it in supply.)
whatever herbs you have, optional
in a medium bowl, combine butter and cheese and half a cup of reserved pasta water. add salt and pepper, whisk until smooth, toss with pasta and whatever meat, veggies or herbs you wish/have on hand...