Broil peppers until charred on all sides. Place in closed paper bag and let stand 10 minutes. Remove skin, seeds and membranes and chop. Heat oil and butter and saute onion and garlic until tender. Add peppers and broth and simmer, uncovered, for 15 minutes. Transfer to blender container and puree. Season with salt and pepper, then add basil and cream. Heat gently, but do not boil. Pour over pasta. NOTE: When the budget allows, stir cooked shrimp or crabmeat into red pepper sauce. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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|Serving Size: 1 Serving (1986g)|
|Recipe Makes: 1|
|Calories from Fat: 584 (27%)|
|Amt Per Serving||% DV|
|Total Fat 64.9g||87 %|
|Saturated Fat 31.7g||158 %|
|Monounsaturated Fat 20.3g|
|Polyunsanturated Fat 5.2g|
|Cholesterol 469.6mg||144 %|
|Sodium 1744.5mg||60 %|
|Potassium 3643mg||96 %|
|Total Carbohydrate 322.8g||95 %|
|Dietary Fiber 22.8g||91 %|
|Sugars, other 300g|
|Protein 65.1g||93 %|
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Calories per serving: 2133
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