1 (1-pound) box Cellentani (corkscrew) pasta 1/4 cup minced shallot (2 large shallots) 2 tablespoons olive oil 1 quart heavy cream 8 ounces Boursin Garlic and Fine Herb Gournay cheese, crumbled

Step 1 In a large pot of salted, boiling water, cook the pasta to al dente according to the package instructions, about 10 minutes. Drain and set aside.

Step 2 Heat a medium, heavy-bottom pot over medium-high heat until hot. Saute the shallots in the olive oil until lightly colored, then add the heavy cream. Reduce the heat to a gentle simmer and reduce by half, 8 to 10 minutes.

Step 3Whisk in the crumbled cheese until melted and incorporated, then stir in the pasta.

Step 4Remove from heat and reserve the base, still in the pan, in a warm place.

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