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Spicy Sausage Pasta

Name: Spicy Sausage Pasta
Total time: 25 min
Yield: 4
Cuisine: European, Italian
Ingredients: 18 ounces Rigatoni; 21 ounces tomatoes; 1 large onion; 2 tablespoons tomato puree; 7 ounces Cabanossi (sliced); 1 clove garlic; chile peppers (deseeded if desired and roughly chopped); salt; peppers; 0.5 teaspoon sugar; 2 tablespoons Oil; 0.25 cup vegetable stock; parsley (to serve)

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Difficulty:

easy

Difficulty

Preparation:

25 min.

Preparation

Calories:

731

calories

Calories

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Ingredients

for

servings

18 ounces

Rigatoni

21 ounces

tomatoes

large onion

2 tablespoons

tomato puree

7 ounces

Cabanossi (sliced)

1 clove

garlic

chile peppers (deseeded if desired and roughly chopped)

½ teaspoon

2 tablespoons

¼ cup

parsley (to serve)

Product recommendation

Can be frozen.

Preparation steps

Cook the pasta in plenty of boiling, salted water until al dente. Wash the tomatoes, remove the stalks and hard cores and dice.

Peel the garlic and dice very finely. Heat the oil and sweat the garlic until soft, then stir in the sliced cabanossi.

Add the tomatoes, tomato puree and a little chilli, cook briefly, then stir in the vegetable stock. Season with salt and pepper and add the sugar. Simmer the sauce for 5-10 minutes. Mix with the drained pasta and serve onto plates. Serve garnished with parsley.

Health information

Exact nutritional values of this recipe

Nutritions

1 serving contains
(Percentage of daily recommendation)

Calorie	731 kcal	(35 %)
Protein	23.7 g	(24 %)
Fat	23.91 g	(21 %)
Carbohydrates	106.5 g	(71 %)
Sugar added	0.52 g	(2 %)
Roughage	2.59 g	(9 %)

more nutritions

Vitamin A	128.05 mg	(16,006 %)
Vitamin D	0.55 μg	(3 %)
Vitamin E	0.97 mg	(8 %)
Vitamin B₁	0.2 mg	(20 %)
Vitamin B₂	0.13 mg	(12 %)
Niacin	3.79 mg	(32 %)
Vitamin B₆	0.27 mg	(19 %)
Folate	32.32 μg	(11 %)
Pantothenic acid	0.44 mg	(7 %)
Biotin	7.74 μg	(17 %)
Vitamin B₁₂	0.75 μg	(25 %)
Vitamin C	24.23 mg	(26 %)
Potassium	1,033.56 mg	(26 %)
Calcium	74.75 mg	(7 %)
Magnesium	28.06 mg	(9 %)
Iron	5.18 mg	(35 %)
Iodine	0.75 μg	(0 %)
Zinc	1.4 mg	(18 %)
Saturated fatty acids	5.56 g
Cholesterol	35.22 mg