I have a group on Gather.com that is all about cooking and recipes for families.  Several people have been posting new ideas they came up with what we call 'on the fly', using what they have, not conforming to any tried and true recipe that any of us are aware of.

I moderate the group so I see every recipe that is submitted to the group and see all the new ideas that some come up with.  We were having pasta for dinner last night, and not being a big fan or 'red' sauce, I tend to use very little, I came up with an 'alfredo' sauce using ingredients I had on hand while incorporating different ideas I've seen others come up with.  This is what I did and I must say, it was very good.  It was light, tasty, and even my husband who doesn't like 'creamy' sauces enjoyed it.

1. 2 cups heavy cream
2. 3-4 tablespoons butter or margerine
3. 1/2 small onion chopped finely
4. crushed garlic (here I didn't use enough, I'd recommend about 1/2 teaspoon)
5. 1 tomato seeded, then chopped
6. approximately 3 tablespoons cream cheese (I used soft/whipped)
7. approximately 1/2 can tomato paste
8. approximately 4-6 oz. grated parmesean or romano cheese (I used locatelli)

This was so easy.  Melt the butter or margerine in a saucepan, and gently sautee your chopped onion and garlic. Add your heavy cream and when this is well heated, add your cream cheese and about half the grated cheese and stir until the cheeses are melted. When this is done, add your chopped tomato and whisk in your tomato paste slowly, not all at once until the mixture is the color your desire.  Stir in the rest of your grated cheese, along with some seasonings you may wish such as ground black pepper and keep stirring whle the mixture thickens just a bit.

I made this early in the day, and at dinner time, it was re-warmed and added to approximately 1 lb. of hot, cooked and drained pasta.  I served this with a bit of additional grated locatelli on top and a few cranks of freshly ground pepper.