While making sauce put up a large pasta pot with water in it. Boil the water. When boiling, add the salt and cook the pasta until al dente( for penne, it is usually 9 minutes.) Drain. While the pasta is cooking, heat olive oil and the butter in a large, heavy nonreactive saucepan over medium heat. Add garlic, onions and carrots, and saute, stirring often, until carrots are soft, 4-6 minutes. Add tomatoes, basil, oregano, chiles and cayenne. Bring sauce to a boil and simmer for 20 minutes. Add salt, pepper and baking soda. Blend thoroughly and serve. Recipe by: Garlic, Garlic, Garlic by Linda & Fred Griffith
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|Serving Size: 1 Serving (184g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 546 (100%)|
|Amt Per Serving||% DV|
|Total Fat 61.6g||82 %|
|Saturated Fat 25.8g||129 %|
|Monounsaturated Fat 21.9g|
|Polyunsanturated Fat 10.2g|
|Cholesterol 91.6mg||28 %|
|Sodium 83.5mg||3 %|
|Potassium 22.9mg||1 %|
|Total Carbohydrate 0.3g||0 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 0.2g|
|Protein 0.4g||1 %|
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Calories per serving: 546
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