The News Press pg 17 1-18-2012
Bring a large saucepan of salted water to a boil. Add the pasta and cook according to the package directions. Drain and set aside.
Meanwhile, in a large saucepan, over medium high heat, saute the salami until crisped and browned, about 5 minutes. Add the sun dried tomatoes, garlic peppers and onion. Continue to cook until the onion is very tender, about 5 - 6 minutes. Add the butter and stir until melted. Add the flour and stir to coat well.
While stirring continuously, pour in the milk. Bring the mixture to a boil, continuing to stir. Cook 5 minutes. Turn off the heat and stir in the fontina and provolone, one at a time, to ensure even melting. Stir in the basil and the cooked pasta. Season with salt and pepper.
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|Serving Size: 1 Serving (138g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 142 (40%)|
|Amt Per Serving||% DV|
|Total Fat 15.8g||21 %|
|Saturated Fat 7.3g||36 %|
|Monounsaturated Fat 5.6g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 86.5mg||27 %|
|Sodium 562.9mg||19 %|
|Potassium 343.2mg||9 %|
|Total Carbohydrate 38g||11 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 37.3g|
|Protein 16g||23 %|
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Calories per serving: 359
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