Pop-Sta Pasta Bar With Three Sauces Recipe

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Rachael Ray on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

1 clove garlic, cracked away from skin

20 leaves fresh basil, torn or shredded

1/2 cup white wine

2 pounds penne rigate pasta

Salt and pepper

Salt and freshly ground black pepper

2 tablespoons extra-virgin olive oil, 2 turns of the pan

1 teaspoon coarse black pepper

1 (3-ounce) jar or 1/4 cup pignoli nuts

1 cup grated Parmigiano-Reggiano

1 (14-ounce) can diced tomatoes, drained

1 (28-ounce) can crushed tomatoes,

2 tablespoons all-purpose flour

1/2 cup cream

1 medium onion, chopped

1/2 cup extra-virgin olive oil, divided

3/4 pound gorgonzola cheese, cut into pieces

2 tablespoons chopped sage leaves

2 cups Italian flat-leaf parsley

1 cup chicken stock

2 cloves garlic, chopped

2 tablespoons butter

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