1 pound fettuccini noodles
2/3 cup cream (half and half)
1/4 cup butter
1 cup parmesan cheese (grated)
6 ounces tomatoes (1 pint home grown)
salt and pepper
Cook noodles in salted boiling water.  Drain,
and set aside.  Melt butter, stir in cream and
tomatoes.  Pour mixture over noodles and
toss until well coated and creamy  Parsley
flakes may be added for color.