Ingredients

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

Salsa Parmigiana

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.