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Spaghettini with Rosy-red Sauce
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Spaghettini with Rosy-red Sauce
Ingredients
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160 g |
spaghettini |
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2 servings |
Rosy-red Pasta Sauce (Recipe)
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175 mL |
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2 tsp |
butter, unsalted |
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9 g |
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2 tbsp |
pasta cooking water |
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30 mL |
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salt to taste |
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2 tbsp |
Parmesan cheese, grated [optional] |
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6 g |
Before you start
Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.
Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.
Method
- Cook the pasta.
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While the pasta is cooking, heat the sauce in a saucepan over low heat. Add the specified amount of pasta cooking water to dilute the sauce a bit, and warm up just a few minutes.
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Put the drained spaghettini back into the pasta cooking pot, add the sauce and butter, then mix well. Serve in the warmed dishes. If desired, Parmesan cheese may be grated on top.
Claims
- Free :
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Added Sugar
- Source of :
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Calcium, Copper, Folacin, Iron, Pantothenic Acid, Potassium, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin C, Vitamin E
- Good source of :
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Fibre, Magnesium, Niacin, Phosphorus, Vitamin A, Zinc
- Excellent source of :
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Manganese, Selenium
More info
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Nutrition Facts Table
Nutrition Facts
per 1 serving (340g)
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Amount
% DV*
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* DV = Daily Value
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Calories
460
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Fat
13 g
20 %
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Saturated 6 g
+ Trans 0.1 g
31 %
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Cholesterol
30 mg
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Sodium
350 mg
14 %
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Carbohydrate
65 g
22 %
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Fibre
4 g
17 %
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Sugars
4 g
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Protein
12 g
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Vitamin A
25 %
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Vitamin C
20 %
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Calcium
8 %
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Iron
15 %
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More info
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Rosy-red Pasta Sauce
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Rosy-red Pasta Sauce
A creamy tomato sauce flavoured with vodka.
Our cousins José and François gave me this recipe.
Ingredients
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1 tbsp |
olive oil |
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15 mL |
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1/2 |
onions, finely chopped |
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100 g |
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1 clove |
garlic, pressed or minced |
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250 mL |
strained tomatoes |
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1 cup |
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salt to taste |
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ground pepper to taste |
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1/4 cup |
whipping cream 35% |
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65 mL |
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1/4 cup |
vodka, or to taste |
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65 mL |
Method
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Heat the oil in saucepan over medium heat. Add the chopped onion and minced or pressed garlic, then sauté 5 min until translucent. Add the strained tomatoes, salt, and pepper. Cook 15 min over medium-low heat, with occasional stirring.
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Remove the pan from the heat, then stir in the cream and vodka. Mix well then purée in a blender. More or less vodka may be added depending on personal preference.
Remarks
This sauce can be stored up to 2 weeks in the refrigerator; up to 3 months in the freezer.
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