Instructions: Makes 4 servings. VEGAN

Almonds thicken this vegan pasta sauce, making it rich and satisfying. To cut down on fat, only one-quarter cup of nuts was used for a recipe serving four.

Chipotle chiles, which are smoked jalapenos, add a distinctive barbecue flavor. Look for them canned in adobo sauce at your supermarket or Mexican grocery.

In large nonstick skillet, combine wine or stock with oil; bring to a boil.

Add onion and garlic. Cook, stirring frequently, until onions softens, about 5 minutes. Add tomatoes, parsley and chile. Cook, stirring frequently, for 10 minutes. Add almonds; transfer sauce to blender. Puree until smooth and thick.

Add salt and pepper.

Meanwhile, cook pasta in boiling, salted water until al dente. Drain well; toss with sauce.

Makes 4 servings.

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