Instructions: 1. Halve the tomatoes and remove the cores. Squeeze out the seeds and cut the tomatoes into dice. Set aside.

2. Halve the avocados, take out the pits, and peel. Roughly chop the flesh.

3. Melt the butter in a saucepan and add the garlic. Cook for 1 minute, then add the cream and chopped avocados. Raise the heat, stirring constantly to break up the avocados.

4. Add the diced tomatoes and season to taste with salt, pepper, and a little Tabasco sauce. Keep warm.

5. Cook the pasta in plenty of boiling salted water according to the manufacturers instructions. Drain well and toss with a knob of butter.

6. Divide the pasta between 4 warmed bowls and spoon over the sauce. Sprinkle with grated Parmesan and top with a spoonful of sour cream.

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