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Spaghetti All' Elsa Recipe

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Rachael Ray on Food Network
Related tags
main-dish nut free dinner italian
Nutrition per serving    (USDA % daily values)
CAL
634
FAT
85%
CHOL
60%
SOD
36%

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Ingredients for 4 servings

1 pound Italian imported dried spaghetti

1 (28-ounce) can crushed tomatoes (recommended: San Marzano), plus 1 (14-ounce) can

2 tablespoons butter, cut into small pieces

1/2 to 3/4 teaspoon red pepper flakes

1 cup grated Parmigiano-Reggiano

3 cloves garlic, crushed

Several leaves basil, torn or chopped, a handful

3 tablespoons extra-virgin olive oil, 3 turns of the pan

1/3 cup chicken stock or white wine, eyeball it

salt

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