Garganelli with Sausage and Tomato
(0 votes)
(0 votes)
Health Score:
70 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 40 min.
Ready in
Calories:
393
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 393 cal. | (19 %) | ||
| Protein | 18.86 g | (19 %) | ||
| Fat | 16.09 g | (14 %) | ||
| Carbohydrates | 39.94 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.44 g | (5 %) |
more nutritional values
| Vitamin A | 65.89 mg | (8,236 %) | ||
| Vitamin D | 0.12 μg | (1 %) | ||
| Vitamin E | 0.57 mg | (5 %) | ||
| Vitamin B₁ | 0.21 mg | (21 %) | ||
| Vitamin B₂ | 0.15 mg | (14 %) | ||
| Niacin | 4.67 mg | (39 %) | ||
| Vitamin B₆ | 0.32 mg | (23 %) | ||
| Folate | 30.93 μg | (10 %) | ||
| Pantothenic acid | 0.66 mg | (11 %) | ||
| Biotin | 3.81 μg | (8 %) | ||
| Vitamin B₁₂ | 0.89 μg | (30 %) | ||
| Vitamin C | 12.09 mg | (13 %) | ||
| Potassium | 425.68 mg | (11 %) | ||
| Calcium | 56.19 mg | (6 %) | ||
| Magnesium | 49.71 mg | (17 %) | ||
| Iron | 2.01 mg | (13 %) | ||
| Iodine | 0.75 μg | (0 %) | ||
| Zinc | 2.17 mg | (27 %) | ||
| Saturated fatty acids | 3.93 g | |||
| Cholesterol | 58.75 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams Garganelli (or Rigatoni)
- salt
- 300 grams Italian sausage (or coarse fresh Bratwurst)
- 1 clove garlic cloves
- 1 onion
- 250 grams Cherry tomatoes
- 2 Tbsps olive oil
- 100 milliliters white wine
- freshly ground black peppers
- 1 bunch Arugula
Preparation steps
1.
Cook the garganelli in boiling salted water according to the package directions until al dente.
2.
Remove the sausage from the casings, and coarsely chop if necessary. Peel and finely dice the onion and garlic. Rinse the tomatoes, and cut into halves or quarters.
3.
Heat the olive oil in a pan. Add the sausage and cook until golden brown. Mix in the garlic and onion, and sauté until soft. Deglaze the pan with the wine, and bring to a boil.
4.
Add the tomatoes to the pan, and cook for another 5 minutes. Season to taste with salt and pepper.
5.
Rinse the arugula, pat dry, and tear into bite-sized pieces. Drain the garganelli, and arrange on plates. ix the arugula into the sauce, and toss to combine. Top the garganelli with the sauce, and serve.
