This meat 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»).
|100 g||tortiglioni, or penne||1 1/3 cup|
|1/2 cup||Chicken Sauce for Pasta||125 mL|
|1 1/2 tbsp||pasta cooking water||23 mL|
|1 tsp||butter, unsalted||5 g|
|4 tsp||Parmesan cheese [optional]||4 g|
|1 pinch||salt [optional]||0.2 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.
- Cook the pasta.
- While the pasta is cooking, heat the chicken sauce for pasta 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.
- Put the drained tortiglioni back into the pasta cooking pot, add the sauce and mix well. Sprinkle with Parmesan cheese if desired and serve in the warmed dishes.
Nutrition Facts Table
per 1 serving (140g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||½||serving|
|Grain Products :||1 ¾||servings|
|Milk and Alternatives :||0||serving|
|Meat and Alternatives :||¼||serving|
ClaimsThis recipe is :
- Free :
- Added Sugar, Trans Fat
- Low :
- Saturated Fat
- Source of :
- Copper, Fibre, Folacin, Iron, Magnesium, Niacin, Potassium, Vitamin B6, Zinc
- Good source of :
- Manganese, Phosphorus, Vitamin A
- Excellent source of :
- Diet-related health claims :
|Milk and Alternatives||0|
|Meat and Alternatives||½|