This recipe is the bomb! Do NOT add flour. I used shredded parm instead of grated, and cooked it long enough to thicken. Served it over butternut squash ravioli and oh my goodness! Yummy.

This recipe makes a delicious pasta sauce, but the quantity for oil has been omitted from the ingredients list. I have made this 4 times and I "guesstimate" how much olive oil to use, in order to melt the butter.

I'm no chef, but this recipe added to spinach and ricotta ravioli hit the mark with my wife and daughters coming home late after a school function tonight. So quick and easy, especially with squeezy garlic and basil purees. Thanks!

Really easy, good flavor. My family is divided on sauces, made this sauce for the ones who don't like red sauce. They really enjoyed it.

Recipe makes a nice cream sauce when cream is reduced by cooking sauce on medium-low heat for about 5 minutes. That's reason sauce was not thick enough according to some reviewers. Reduction is the key for a thick rich sauce, not flour. This is basically an Alfredo sauce but with basil added.