Tagliatelle with Emeril's Pasta Sauce, Parmesan & Basil
Ingredients
1 pound dried Tagliatelle (or Fettucine)
1 jar Emeril's Pasta Sauce
4 oz. Parmesan Reggiano cheese, grated
1/2 cup fresh basil, sliced thin or 1 tsp. dried basil
Cooking Instructions
Bring a large pot of water to boil. Add a small amount of salt to water and add pasta, stirring occasionally. While pasta is cooking, heat sauce to a simmer. Divide cooked, drained pasta evenly among four bowls and top with a generous portion of the sauce. Garnish with basil and cheese.
