Susan Lee's fantastic pasta dish
In a large skillet, heat oil gently with garlic, crushed pepper flakes and a pinch of salt - just until sizzling. Add the roughly chopped or processed tomatoes and cook uncovered for about 15 minutes until the sauce begins to thicken. Taste and adjust seasonings.
Meanwhile, heat a large pot of water with salt. When boiling, add penne and stir. Cook until tender but with a little "bite". Drain well, drizzle with a tbsp of olive oil to keep the pasta separate and return the pasta to the pan. Pour the hot sauce over the pasta and leave over low heat for 2 minutes. Toss in the parsley and serve at once in warmed bowls. Serve with Parmesan cheese, if desired. In summer - add fresh basil before serving.
Adult Pasta Version - Once the tomato sauce and penne are combined, toss in 2 tbsp vodka, toss well then toss in 1/2-3/4 cup whipping cream. Allow to rest over low heat for 2 minutes; add parsley and serve!
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Serving Size: 1 Serving (235g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 285 | ||
Calories from Fat: 68 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.5g | 10 % | |
Saturated Fat 2.4g | 12 % | |
Monounsaturated Fat 3.1g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 65.5mg | 20 % | |
Sodium 609.8mg | 21 % | |
Potassium 208.6mg | 5 % | |
Total Carbohydrate 42.6g | 13 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 42.1g | ||
Protein 9.1g | 13 % | |
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: 285
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