I like the fresh tomtoe sauce mentioned. Definitley want to pour the hot pasta on the ingredients to get em"activated" One of my faves is a Marchegianni sauce. You start by frying up some garlic and onion, add some muchrooms and prociutto cook a couple of minutes then add some white wine to this mixture. cook down a bit and add a can of whole or cruched tomatoes. lets this mixture cook for 15 minutes .salt and pepper to taste. when your pasta is ready add a good splash of heavy cream to the sauce. let it cook a minute and the voila' combine the drained pasta and mangia!
