I made that last night but without the cheese. I use it to top angel hair pasta. It's an old recipe from my grandmother who spent many of her young years in Florence, Italy. I use chiles, which she did not, but we eat few things without chiles, and she made few things without dried red pepper flakes. :) I thicken it with Wondra flour instead of the slurry that you use (but I'm lazy) and I use more garlic than you, but then that's personal preference. It's a great recipe! Glad you shared it with us as I think I like your ideas too and will be sure to incorporate them into my recipes.