Tomato-based Asiago Cream Sauce

4 medium tomatoes

-1 teaspoon olive oil

Red pepper flakes

1-2 cloves garlic (minced)

1 leaf fresh basil, plus extra for garnish

Salt and white pepper

1 stick (8 tablespoons) butter

¼ cup flour

1 quart heavy cream

1/3 - cup asiago cheese, grated

1 pound fettuccini noodles

1-2 cooked chicken breasts, in strips or 16-20 medium shrimp, cooked

Heat oven to 375 degrees. Coat tomatoes with olive oil, roast for about 15-20 minutes. When tomatoes start to split, remove from oven.

Blacken red pepper over open flame or under broiler; cool in paper bag. Run under cold water to help remove skin. Cut into pieces.

In a blender, purȩe tomatoes, red pepper, garlic and 1 leaf basil; season with salt and pepper to taste, set aside.

In pan, melt butter and whisk in flour. Add heavy cream and heat slowly, almost to a boil. Pour in tomato mixture and return almost to a boil. Add cheese and continue to heat until melted.

To serve: Dish noodles onto plates, top with chicken or shrimp and ladle sauce over.

Serves six to eight.

@Recipe nutrition:Nutrition values per serving: 850 calories, 60 g fat (36 g saturated), 53 g carbohydrates, 2 g fiber, 25 g protein, 230 mg cholesterol, 410 mg sodium.