Delicious dinner

Neighborly Neighbor made this dish often and she gave me the recipe recently. It's easy and delicious!

Farfalle alle erbe e panna rosa

1 pound Barilla Farfalle pasta
4 T butter
2 t fresh basil, finely chopped
1 t fresh rosemary, finely chopped
1 t fresh sage, finely chopped
1/2 beef bouillon cube
2 pounds fresh ripe plum tomatoes
1 t salt
freshly ground black pepper
1/2 cup heavy cream
1 T salt (for cooking pasta)

Pour 4 quarts water into a large pot and place over high heat. Melt the butter in a large skillet over medium heat. Add the herbs and bouillon cube and stir with a wooden spoon for 1 minute or until the cube has dissolved completely. Be careful not to let the butter burn. Peel, seed and cut the tomatoes into a 1/4-inch dice. Add the tomatoes. Season with salt and black pepper and cook approximately 5 to 10 minutes until the tomatoes have reduced and separated from the butter. Raise the heat to medium-high and pour in the cream. Cook, stirring frequently, until it has reduced by about half. Remove the skillet from the heat and set aside. When the water for the pasta is boiling and the sauce is off the heat, add 1 tablespoon of salt to the boiling water and drop the pasta in all at once, stirring well. When the pasta is cooked al dente, drain it and toss it with the sauce. Serve at once. There is no substitute for the fresh herbs and fresh tomatoes. If in a hurry, use canned San Marzano plum tomatoes.