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3 cups Chicken Stock
3 cups Tomato Sauce
1⁄2 cup cream
1⁄4 teaspoon red pepper fl akes (optional)
4 tablespoons chopped fresh basil
1 cup grated Parmesan cheese
Makes 5-1/2 Cups
In a saucepan cook the Chicken Stock, Tomato Sauce, cream and red pepper flakes over medium heat until it reaches a boil. Then reduce and simmer until sauce mixture has reduced by one-third (about 20 to 30 minutes).
Turn off the heat, stir in the basiland the cheese, mixing well until all the cheese has melted.
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