Cook the pasta in 4 quarts of rapidly boiling salted water, stirring occasionally with a wooden spoon, until al dente. While the pasta cooks, heat the olive oil in a sauce pan. Add the garlic and hot pepper and saute for 1 min., stirring occasionally. Add the tomato sauce, salt, and pepper and cook for 5 min. Drain the rigatoni when cooked. Put 3 Tbsp. of the sauc e on the bottom of a heated serving dish. Add the pasta and top it with the rest of the sauce. Combine, sprinkle with the chopper parsley and rosemary, and serve immediately. Pass Parmesan at the table for those who want it. Posted to JEWISH-FOOD digest Volume 98 #025 by BNLImp
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|Serving Size: 1 Serving (3094g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 356 (16%)|
|Amt Per Serving||% DV|
|Total Fat 39.5g||53 %|
|Saturated Fat 12.2g||61 %|
|Monounsaturated Fat 13.5g|
|Polyunsanturated Fat 7.8g|
|Cholesterol 371mg||114 %|
|Sodium 14368.4mg||495 %|
|Potassium 9468.1mg||249 %|
|Total Carbohydrate 387.7g||114 %|
|Dietary Fiber 39.5g||158 %|
|Sugars, other 348.2g|
|Protein 104.4g||149 %|
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Calories per serving: 2222
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