Categories: Pasta

Ingredients

• 1 lb. gnocchi
• 6 garlic cloves
• 1/4 cup sweet creamy butter, cut into 1-inch cubes, chilled
• 1 cup dry white wine
• 1 cup chicken broth
• 1/2 tsp chili flakes
• 2 tbsp olive oil
• 1/2 cup Parmesan, grated
• 2 14.5-oz. cans tomatoes
• 1/4 cup basil, chopped
• Salt and black pepper, to taste

Directions

1. Place garlic with chili flakes and olive oil in a cold pan. Cook the chili flakes, garlic and olive oil over medium heat until the garlic turns slightly golden brown, stirring frequently.

2. Pour the chicken broth and white wine to this mixture. Let simmer until the broth and wine is reduced by half, for 10 to 12 minutes.

3. Add in the tomatoes and basil; continue to simmer for half an hour.

4. Puree the sauce in a blender with the Parmesan and butter. Season with pepper and salt to taste.

5. For the pasta: When you are done with the sauce, prepare the pasta. Cook and boil the pasta in lightly salted water for a couple minutes, until they float, over moderate heat in a large pot.

6. Remove the pasta from boiling water and mix lightly with the sauce.

7. Place the sauced pasta on a large sized serving plate; top it with Parmesan and basil. Serve warm and enjoy.

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