Pasta in a Pepper Sauce

1 Reviews
100% would make this recipe again

This pepper sauce is at its best when used over either «rigatoni» or «tortiglioni», two types of short pasta, with deep grooves on the outer surface to better retain the sauce («riga» stands for «groove»).

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Preparation : 5 min Cooking : 15 min
340 calories/serving

Ingredients

320 g gluten free/wheat free penne 4 cups
3/4 cup Pepper Sauce for Pasta 190 mL
1/4 cup pasta cooking water 65 mL
1 pinch salt [optional] 0.2 g
2 tbsp Parmesan cheese, grated [optional] 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

  1. Cook the pasta.
  2. While the pasta is cooking, heat the pepper 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.
  3. Put the drained tortiglioni back into the pasta cooking pot, add the sauce and mix well. Sprinkle with Parmesan cheese, if desired, then serve in the warmed dishes.

Nutrition Facts Table

per 1 serving (210 g)

Amount

% Daily Value

Calories

340

Fat

8 g

12 %

Saturated 3.4 g
+ Trans 0.1 g

18 %

Cholesterol

20 mg

Sodium

70 mg

3 %

Carbohydrate

62 g

21 %

Fibre

4 g

16 %

Sugars

5 g

Net Carbs

58 g

Protein

3 g

Vitamin A

33 %

Vitamin C

264 %

Calcium

3 %

Iron

5 %

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Potassium, Vitamin A, Vitamin C
Good source of  :
Fibre, Iron, Vitamin B6, Vitamin E
Source of  :
Calcium, Folacin, Magnesium, Manganese, Niacin, Phosphorus, Vitamin B1, Vitamin B2, Vitamin K
Low  :
Sodium

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1 ½
Vegetables 1 ½
Meat and Alternatives 0
Fats 1 ½

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Reviews

1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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