Instructions: Prepare pasta in regular fashion. In a heavy skillet, heat oil and saute onion, garlic and chiles until soft. Add tomatoes and chicken stock. Bring to a boil and allow to reduce to about half. Strain and reserve both the stock and the veggies. In a sauce pan, melt the butter, then added flour until butter has been absorbed and the flour makes a paste. Transfer paste to the skillet used for the veggies and add sour cream, milk and reserved veggie stock. Simmer until it begins to thicken. Add cheese, continually stirring to allow even melting. Add nutmeg, white pepper and about 1/4 cup of reserved sauteed veggies and continue to simmer until it forms a thick cream.

Pour over the pasta and enjoy.

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