Boil water for pasta Toast pignoli nuts lightly in oven or nonstick teflon fry pan. In a large skillet or sauce pot, saute garlic and shallots in olive oil. Add white wine and cook to reduce by half. Add half-and-half, then bouillon crystals to sauce and reduce again by half. Add tomato paste and mix well to blend in sauce. Add the basil. Add toasted pignoli nuts. Stir to mix. Add the sun-dried tomatoes and parsley and stir. Let this simmer gently while the pasta cooks. Cook pasta until just al dente. Drain. Put pasta in skillet with sauce and mix well. Empty pasta and sauce into a large serving dish. Sprinkle grated parmesan cheese over the pasta. Take to the table and ENJOY! Eugene R. Mariani
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|Serving Size: 1 Serving (688g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 605 (62%)|
|Amt Per Serving||% DV|
|Total Fat 67.2g||90 %|
|Saturated Fat 40.9g||204 %|
|Monounsaturated Fat 19.2g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 264.3mg||81 %|
|Sodium 312.2mg||11 %|
|Potassium 983.8mg||26 %|
|Total Carbohydrate 69.4g||20 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 68.7g|
|Protein 26.2g||37 %|
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Calories per serving: 980
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