I just tried making Pappardelle with Spiced Butter from 101 Cookbooks.

I did several things differently–I didn’t have shallots at home (which I always do!) so I had to substitute red onions; I like more traditional pasta so I made it with medium shells; I didn’t have any heavy cream so I skipped that all together; and I’m not a big fan of asparagus so I just left that out.  But all in all it came out very nicely anyway.  The only thing I was exact about was the spice measurements since I don’t normally cook with some of those ingredients, but otherwise I think it’s a rather versatile recipe.  If you don’t like heat then heed their warning and go light on the cayenne, but I’m a fan of a good zing so I used ½ teaspoon and it definitely isn’t mild.  Maybe the heavy cream would have mellowed it out a little, but I’ll have to wait until next time to try it.  I served with sweet Italian sausage on the side and it was delish!