2 cup Dry white wine
1 cup Chopped shallots
2 cup Heavy (whipping) Cream
Seasoning salt and Pepper to taste
1-1/2 cup Tomato paste
2 tablespoon Chopped garlic
2 cup Chopped fresh Basil
1 lb Capellini pasta
Yield: 6 servings
Combine wine and shallots in a saucepan over high heat. Reduce until wine is completely evaporated. Lower heat and add cream. Cook until mixture comes to a boil. Remove pan from heat, add salt and pepper to taste and whisk in tomato paste. Return to heat and cook until mixture comes to a boil. Add garlic and a minute later, the fresh basil. Boil capellini al dente and serve immediately, covered with sauce.