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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large nonstick skillet, heat oil over medium-high heat. Add sausage and onion and cook, stirring occasionally, until sausage is browned and onion is tender, about 6-7 minutes. Add garlic and cook for about 1 minute. Stir in wine and basil; cook, stirring up any browned bits from the bottom of skillet, about 1 minute or so. | 2. Add pasta sauce, olives, and capers; bring to a boil. Reduce heat to medium-low; simmer, covered, until sausage is thoroughly cooked, about 15-20 minutes. | 3. Meanwhile, in a large pt of salted boiling water, cook the fettuccine according to package directions; drain. Add to sauce mixture and toss to combine. Transfer to a serving bowl; sprinkle with Parmesan cheese and parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra virgin olive oil	1/2	tablespoon		201.7333	0.0	44.88	1.1333
italian sausage	8	ounces	crumbled	784.7139999999999	1.4742	32.3184	71.0552
onion	1		chopped	64.0	14.944	1.76	0.16
garlic clove	4		minced	17.88	3.9672	0.7632	0.06
red wine	1/4	cup		-	-	-	-
basil	1	teaspoon	dried	0.2032	0.0234	0.0278	0.0057
garlic pasta sauce	1	jar	roasted	-	-	-	-
kalamata olive	1/2	cup	pitted	201.7333	0.0	44.88	1.1333
caper	3	tablespoons	drained	5.934	1.2616	0.6089	0.2219
fettuccine pasta	8	ounces		201.7333	0.0	44.88	1.1333
parmesan cheese	2	tablespoons	grated	37.0	4.0	4.0	0.5
parsley	1	tablespoon	chopped	1.368	0.2405	0.1129	0.03

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.