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Penne All'arrabbiata

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)89.1871
Energy (kCal)2332.3838
Carbohydrates (g)374.3366
Total fats (g)51.3156
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oil in heavy large skillet over medium-low heat. | 2. Add pancetta and garlic and cook until fat is rendered and garlic is golden brown,stirring frequently, about 10 minutes. | 3. Add tomatoes with liquid, salt and pepper flakes and boil until thick, breaking up tomatoes, about 30 minutes. | 4. Cook pasta in large pot of boiling salted water and drain. | 5. Add to sauce and toss to coat. | 6. Mix in cheeses and butter. | 7. Season to taste with salt and pepper and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    pancetta 4 slices minced - - - -
    garlic clove 2 minced 8.94 1.9836 0.3816 0.03
    italian plum tomato 1 can - - - -
    salt 1 teaspoon - - - -
    red pepper flake 1/4 teaspoon dried - - - -
    penne pasta 1 lb 1691.7638 340.496 59.4625 6.8856
    parmesan cheese 3/4 cup grated 222.0 24.0 24.0 3.0
    parmesan cheese 1/2 cup grated 222.0 24.0 24.0 3.0
    butter 2 tablespoons 171.0 7.857 5.343 14.4
    salt black pepper ground - - - -

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



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