Maybe everyone already knows this, but whenever I make a cream sauce for pasta, the recipe calls for heavy cream and I never have any on hand. What I usually do have is sour cream, which works way better! The taste and texture are great, you don’t have to reduce it, and it combines with olive oil more easily. You can splash in a little milk or water if it’s too thick.
(Awesome things to sauté and toss in said sauce: garlic, shallots, tomatoes and shrimp or smoked salmon.)