This is a great monatge of flavours, and is one of the tastest pasta recipes I know of. Eat with a nice medium red wine!
1. Melt the butter in a sauce pan, add chopped Onion and softly cook until golden brown (normally around 3mins)
2. Add chopped rosemary and diced tomatoes and season with salt and pepper and the brown sugar.
3. Cook until the tomatoes have just begun to soften into a sauce, which takes about 5 minutes.
4. Slice the sausage into 5mm/¼in rounds and add to the pan with the crushed chilies.
5. Add the cream and 2 tablespoons of chopped flatleaf parsley, and allow to bubble for 3-4 minutes, stirring frequently until the cream has reduced by half. Remove the pan from the heat and set aside.
6. Cook the pasta until it is 'al dente' (see tips), drain and toss with the sauce, then add the grated parmesan.
7. Toss again, sprinkle with remaining flatleaf parsley, and serve.
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Serving Size: 1 Serving (280g) | ||
Recipe Makes: 4 | ||
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Calories: 346 | ||
Calories from Fat: 242 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.8g | 36 % | |
Saturated Fat 12.4g | 62 % | |
Monounsaturated Fat 10.8g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 67.7mg | 21 % | |
Sodium 725.8mg | 25 % | |
Potassium 686.1mg | 18 % | |
Total Carbohydrate 12.2g | 4 % | |
Dietary Fiber 2.9g | 12 % | |
Sugars, other 9.3g | ||
Protein 15.2g | 22 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 346
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