These recipes are simple to create and make. Any variety of ingredients are precooked in a single flavor pot and reserved. Pasta is cooked with broth in the same pot. Once al dente and most of the broth evaporated, precooked ingredients are folded, and flavors combined with the pasta.
Dishes can be finished with your favorite melting cheeses like Fontina, Asiago, Edam and shredded Italian cheese blend. Cream cheese added converts dishes to “creamy”. I often finish dishes with heavy flavored cheeses like shredded parmigiana or Pecorino Romano. Variations are nearly endless.