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4 tablespoons extra-virgin olive oil
5 large cloves garlic, thickly sliced
6 ounces Italian-style salami, roughly chopped
1/2 cup chopped onions
1/4 teaspoon red pepper flakes
1/2 cup white wine
1-1/2 cups chicken broth
1 cup heavy cream
1/2 teaspoon ground black pepper
2 tablespoons of softened butter mixed with 2 tablespoons of flour to form a soft paste (optional)
Heat the olive oil and the garlic in a large sauté pan on medium-high heat until the garlic starts to brown, about 2 to 3 minutes. Add the salami, onions and red pepper flakes, cook until the onions begin soften, about 2 to 3 minutes. Pour the white wine and stir up any brown bits that might be clinging at the bottom of the pan. Boil until the wine reduces by half. Add the chicken broth, the heavy cream and the ground pepper. Bring to a boil and simmer for 15 to 20 minutes. If you like the sauce thicker bring it back to a boil and add the butter-flour paste one teaspoon at the time, whisking well, and waiting before you add more of the paste. Continue this process until the sauce reaches the consistency you like. You do not need to use all of the butter-flour paste.
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