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A simple recipe creates a delightfully light balsamella (white) sauce!
2 Tbsp butter
2 Tbsp flour
1 cup milk or half & half (for a really rich sauce, spring for heavy cream)
1/4 cup Parmigiano-Reggiano, grated
1 tomato (Roma or small), sliced into rounds
2 Tbsp parsley, chopped
Make a roux of the butter and flour.
Add the milk and whisk until smooth and creamy.
Whisk in cheese and remove from heat.
Stir in the parsley and pour over pasta. Garnish with tomato slices and serve.
Source: Encyclopedia of Pasta Sauces