MOTHER'S DAY PASTA

I am a firm believer that Mother's Day should not be an annual event but a weekly occasion. This sauce is every bit as delicate and memorable. It reminds me of a special bouquet of roses I sent to Mom. They were a light, delicate pink -- not American Beauty, but an unusual variety.

            1 pound penne 
            2 tablespoons unsalted butter 
            2 tablespoons Colavita extra virgin olive oil 
            ¼ cup all-purpose flour 
            2 cups low-fat milk 
            ½ cup grated Parmesan cheese 
            ⅛ teaspoon ground nutmeg 
            ⅛ teaspoon white pepper 
            2 tablespoons tomato sauce 
            Salt to taste (optional) 

Serves 4 to 6. 

Cook the pasta. 

In a small saucepan, heat the butter and oil. Add the flour, whisk, and slowly add the milk and cheese. Simmer for 12 to 15 minutes, or until thickened. Remove from the heat and whisk in the nutmeg, pepper, and tomato sauce. Add the salt. In a large bowl, combine the pasta and sauce. Toss well and serve. 

Suggested Wine: Bolla Pino Grigio "a delicious white".