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Ingredients
  • 250 g (8.8 oz) pasta
  • 40 g (2 tablespoons) unsalted butter
  • 2 medium shallots, finely diced
  • 2 large garlic cloves, finely chopped
  • ¼ teaspoon red chilli flakes
  • 75 ml (⅓ cup) dry red wine
  • 200 ml (1 cup) passata ( tomato puree)
  • 200 ml (1 cup) double cream
  • 100 ml (½ cup) whole milk
  • 6 to 8 fresh basil leaves
  • 30 g (⅓ cup) grated Parmesan
  • 1 tablespoon fresh parsley, chopped
  • Salt and pepper to taste
Note: Ingredients may have been altered from the original.
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