Tagliatelle with Kicked Up Tomato Pasta Sauce, Parmesan Reggiano & Fresh Basil

Tagliatelle
with Kicked Up Tomato Pasta Sauce,
Parmesan Reggiano & Fresh Basil

1 pound dried Tagliatelle (or Fettucine)
1 jar Emeril's Original Kicked Up Tomato Sauce
4 oz. Parmesan Reggiano cheese, grated
1/2 cup fresh basil, sliced thin or 1 tsp. dried basil

Bring a large pot of water to boil.  Add a small amount of salt to water and add pasta, stirring occasionally.  While pasta is cooking, heat sauce to a simmer.  Divide cooked, drained pasta evenly among four bowls and top with a generous portion of the sauce.  Garnish with basil and cheese.