Penne Larrabiata
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INGREDIENTS
INSTRUCTIONS
1. Bring 1.5 gallons of salted water to a boil; add pasta, cook until al dente (do not rinse!) 2. In a medium saucepan, saute the minced garlic in olive oil until golden 3. Add diced tomatoes, crushed red peppers, and crumbled sausage and saute for 3-4 minutes, stirring occasionally 4. Add the finely shredded basil and serve on top of the penne pasta 5. Top with grated parmigiana reggiano (optional) Notes: serves two; recommended wine is a southern Italian chianti Posted to KitMailbox Digest by "Bright W. Larkin"
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (1096g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 2006 | ||
| Calories from Fat: 822 (41%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 91.3g | 122 % | |
| Saturated Fat 12.7g | 63 % | |
| Monounsaturated Fat 60.3g | ||
| Polyunsanturated Fat 12.7g | ||
| Cholesterol 327mg | 101 % | |
| Sodium 118.1mg | 4 % | |
| Potassium 802.7mg | 21 % | |
| Total Carbohydrate 245.2g | 72 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 245.2g | ||
| Protein 50.7g | 72 % | |
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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. |
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Calories per serving: 2006
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