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Suggest a better descriptionMelt 2 Tbs butter in heavy skillet. Add onion & shallots & cook until lightly browned. Stir in wine; simmer until mixture reduced by 1/3. Add cream, bring to a simmer & cook until slightly thickened. Set aside. Pound pepper & basil into veal slices. In another skillet, melt remaining 1/4 cup butter; add veal & cook until lightly browned on both sides, turning once. Lift out, reserve pan juices; keep warm on platter in 250-degree oven. Cook pasta according to package directions just until tender to bite. Drain, return to cooking pan. Add bacon & cover pan. Reheat cream sauce, add mustard, reserved pan juices from veal & hotpepper sauce, if desired. Taste & adjust seasonings. Add sauce to pasta & toss until well coated. Remove platter from oven; transfer veal to another dish temporarily. Place pasta mixture in center of platter, then encircle with veal. Sprinkle pasta over center of pasta. Serve with additional hot-pepper sauce, if desired. Makes 4 servings. From the
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Serving Size: 1 Serving (487g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1242 | ||
Calories from Fat: 1066 (86%) | ||
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Amt Per Serving | % DV | |
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Total Fat 118.5g | 158 % | |
Saturated Fat 73g | 365 % | |
Monounsaturated Fat 31.9g | ||
Polyunsanturated Fat 5.2g | ||
Cholesterol 357.3mg | 110 % | |
Sodium 222mg | 8 % | |
Potassium 316.7mg | 8 % | |
Total Carbohydrate 39.3g | 12 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 38.1g | ||
Protein 9.7g | 14 % | |
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: 1242
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