Traditional Sicilian pasta dish full of flavour and aromas.
Cut the Pancetta into 1 centimetre cubes, break up the cauliflour into small pieces, slice the chilli's and remove most of the seeds according to how hot you want the dish to be, slice the garlic, chop up the roma tomatoes into small pieces,
Bring a large pot of water to the boil with 1 teaspoon of salt and place the linguine in the water, take a large frypan and add the olive oil, add the pancetta and crisp the edges, then add the garlic and chilli and slightly brown the garlic, then add the roma tomatoes and cauliflour and white wine and cook off the wine, now add 2 ladles of water from the boiling pasta and add the salt, pepper, oregano and basil. Strain the pasta of its water and return it to the pot add all the sauce to the pasta and slowly stir together and then serve it up with a sprinkle of the fresh parsly and shavings of the parmegano. Enjoy and Bon Apetito
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Serving Size: 1 Serving (248g) | ||
Recipe Makes: 4 | ||
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Calories: 492 | ||
Calories from Fat: 381 (77%) | ||
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Amt Per Serving | % DV | |
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Total Fat 42.4g | 56 % | |
Saturated Fat 14.7g | 73 % | |
Monounsaturated Fat 19.6g | ||
Polyunsanturated Fat 4.3g | ||
Cholesterol 64.7mg | 20 % | |
Sodium 966.7mg | 33 % | |
Potassium 594.7mg | 16 % | |
Total Carbohydrate 9.8g | 3 % | |
Dietary Fiber 2.9g | 12 % | |
Sugars, other 6.9g | ||
Protein 19.3g | 28 % | |
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: 492
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