RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.8541
Energy (kCal)	24.325
Carbohydrates (g)	5.5625
Total fats (g)	0.2871
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0204
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0248
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.0135
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0496
Proline (g)	0.0401
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.7449
Adjusted Protein (g)	0.0000
Cystine (g)	0.0055
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.3884
Copper, Cu (mg)	0.0602
Maltose (g)	0.0000
Zinc, Zn (mg)	0.1378
Total lipid (fat) (g)	0.2871
Vitamin K (phylloquinone) (g)	17.0818
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0035
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	8.4880
Folate, total (g)	10.5100
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	546.0710
Energy (kcal)	24.3250
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0040
Fatty acids, total saturated 14:1 (g)	0.0004
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0041
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	1.7068
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0345
Vitamin C, total ascorbic acid (mg)	4.0026
Lutein + zeaxanthin (g)	299.8550
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0243
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	10.9710
Fatty acids, total saturated 16:0 (g)	0.0474
Carbohydrate, by difference (g)	5.5625
Vitamin D (IU)	0.0000
Fructose (g)	0.4897
Fluoride, F (g)	1.1991
Aspartic acid (g)	0.0756
Tyrosine (g)	0.0186
Potassium, K (mg)	112.2930
Fatty acids, total saturated 12:0 (g)	0.0024
Vitamin A, RAE (g)	27.2700
Serine (g)	0.0203
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0236
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0000
Fatty acids, total saturated 14:0 (g)	0.0030
Histidine (g)	0.0104
Isoleucine (g)	0.0167
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.1752
Water (g)	36.5371
Fatty acids, total saturated 8:0 (g)	0.0023
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	298.3250
Sodium, Na (mg)	2.3500
Iron, Fe (mg)	0.4674
Energy (kJ)	101.1990
Ash (g)	0.3336
Caffeine (mg)	0.0000
Glycine (g)	0.0232
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.0925
Fatty acids, total polyunsaturated (g)	0.1164
Vitamin E (alpha-tocopherol) (mg)	0.3239
Sucrose (g)	0.3718
Vitamin B-6 (mg)	0.0783
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0003
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0235
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0035
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.4600
Starch (g)	0.0000
Pantothenic acid (mg)	0.0846
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0237
Folate, food (g)	10.5100
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.0493
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	3.3529
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.0783
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	25.4560
Fatty acids, total saturated 10:0 (g)	0.0011
Galactose (g)	0.0115
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0261
Glutamic acid (g)	0.1376
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.2760
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0384
Folate, DFE (g)	10.5100
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	1.5122
Tryptophan (g)	0.0077
Threonine (g)	0.0166
Fatty acids, total polyunsaturated 18:1 c (g)	0.0149
Manganese, Mn (mg)	0.3941
Protein (g)	0.8541
Cryptoxanthin, beta (g)	58.2230
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0450
Betaine (mg)	0.2542
Phosphorus, P (mg)	18.8260
Tocopherol, gamma (mg)	0.1557

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Italian >> Italian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Bring water to boil in large pot. | 2. Empty Classico sauce into saucepan and heat on low. | 3. Add Vodka to the sauce at your discretion. | 4. Add heavy cream while stirring until sauce is orange in color. | 5. Allow sauce to reduce while stirring occasionally. In the meantime, sautee onion in pan with a liberal amount of olive oil over medium heat. When onions begin to turn pinkish in color or lose their redness | 6. turn off heat and mix in the basil. | 7. Add basil/onion mix to the sauce along with salt, black pepper and | 8. cayenne pepper and allow to continue cooking on lowest heat stirring occasionally. | 9. When water is at a rolling boil, add Rigatoni and cook until firm, stirring occasionally. | 10. Turn the heat for the sauce off, taste the sauce. If the sauce tastes a little bitter add sugar, if it isn't spicy enough add more red or cayenne pepper to your liking. I am a spice addict so I have toned the spiciness of this recipe down a bit. | 11. When pasta is cooked, strain it and place in large bowl and stir in some olive oil to prevent the pasta from sticking together. Serve sauce over pasta with freshly grated Parmigiano Reggiano or Asiago cheese. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
classico tomato basil pasta sauce	1	jar		-	-	-	-
heavy cream	1	pint		-	-	-	-
vodka				-	-	-	-
rigatoni pasta	1	box		-	-	-	-
black pepper	1	teaspoon		5.773	1.4708	0.239	0.075
cayenne pepper	1/2	teaspoon		2.862	0.5097	0.1081	0.1554
salt	1	pinch		-	-	-	-
sugar				-	-	-	-
red onion	1/4		chopped	15.0	3.5025	0.4125	0.0375
basil	6	leaves	chopped	0.69	0.0795	0.0945	0.0192
olive oil				-	-	-	-
parmigiano reggiano cheese			grated	-	-	-	-
asiago cheese			grated	-	-	-	-

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

Cooking in progress....

Rigatoni Alla Vodka Arrabiata