recipes are from _The Encyclopedia of Sauces for Your Pasta_ by Charles A. Bellissino, c. 1994. Ive tried a few of his recipes and theyre not too bad--the big problem with the book is that ITS ALL IN CAPITALS and to a net geek like me I "hear" the recipe at very high volume. 1. Heat the cream gently in a pyrex or similar casserole-type dish. Add the tomato paste when the cream is hot, stirring to dissolve and color cream. 2. Add pasta and toss to coat, add the cheese, toss again and serve. The recipe says it works best with string types of pasta. Posted to JEWISH-FOOD digest V97 #020 From: Pat Gold
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (290g)|
|Recipe Makes: 1|
|Calories from Fat: 878 (91%)|
|Amt Per Serving||% DV|
|Total Fat 97.5g||130 %|
|Saturated Fat 60.5g||303 %|
|Monounsaturated Fat 28.2g|
|Polyunsanturated Fat 3.7g|
|Cholesterol 355.1mg||109 %|
|Sodium 595.9mg||21 %|
|Potassium 263.9mg||7 %|
|Total Carbohydrate 8.7g||3 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 8.5g|
|Protein 17.7g||25 %|
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Calories per serving: 967
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