This is an excellent, versatile sauce that takes additional protein easily – add cooked shrimp (as pictured), Italian sausage, chicken, tofu, whatever.
Cook your pasta of choice, set aside and keep warm. I used spaghetti because it what I had on-hand; a ridged or shell pasta that is meant to hold sauce would have been a better choice.
Combine a small can of tomato paste or puree with 3/4 cup water, 1 cup heavy cream, 1+ teaspoons freshly grated ginger root, ½ teaspoon cayenne or hot pepper, 4 teaspoons lemon juice, 2 teaspoons cumin, 1 teaspoon salt, black pepper to taste, and 1 teaspoon white sugar. Set aside.
Add three tablespoons oil, 1-2 tablespoons mustard seeds and 2 tablespoons garlic to a large frying pan over medium-high heat. As soon as the seeds start to pop, pour in the sauce, stir, and heat until warm.
Add your protein of choice (or none – this sauce stands on its own), and garnish with a bit of parsley.