>From the Detroit News:
Put all ingredients except the pasta and cheese in a blender, beginning
with 2 cups of stock and adding more as needed. Taste for seasoning and
adjust. Pour sauce into a saucepan and simmer, stirring frequently. Pour
over cooked pasta, toss and serve with Parmesan cheese. Makes 4 servings.
Per serving: 627 calories; 17 g fat (4 g saturated fat; 24 percent calories
from fat); 9 mg cholesterol; 827 mg sodium; 96 g carbohydrates.
Posted to CHILE-HEADS DIGEST V4 #049 by Judy Howle <howle@ebicom.net> on
Jul 30, 1997
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