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Three-Pepper Pork Pasta

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)86.5032
Energy (kCal)2026.5871
Carbohydrates (g)54.3454
Total fats (g)162.4766
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oil until hot, but not smoking. | 2. Add onion and cook until soft. | 3. Add peppers, cook about 10 minutes, or until they have softened. | 4. Add chili flakes. | 5. Stir in pork. | 6. Add white wine. | 7. Cook 3 minutes. | 8. Add tomato paste, tomato sauce, and salt and pepper to taste. | 9. Cook about 20 minutes. | 10. While the sauce simmers, cook pasta to al dente (fusilli or penne pasta is recommended). | 11. Toss noodles with all of the sauce until well-coated. Add some pasta water, if needed, for moisture. | 12. Plate the pasta, top with cheese, and drizzle with olive oil to serve. | ---------------------------------------------------------------------------
    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 cup - - - -
    onion 1 sliced 44.0 10.274000000000001 1.21 0.11
    red pepper 1 sliced 1.25 0.2753 0.0584 0.0138
    yellow pepper 1 sliced - - - -
    orange bell pepper 1 sliced - - - -
    red chili pepper flake 1/2 teaspoon - - - -
    pork 1 lb ground 1705.536 0.0 63.0958 159.0775
    white wine 1/2 cup - - - -
    tomato paste 1/2 cup 108.24 24.9612 5.7024 0.6204
    marinara sauce 1 cup - - - -
    salt pepper - - - -
    pasta 1 19.5611 2.8349 0.4366 0.6549
    parmesan cheese 1/2 cup grated 148.0 16.0 16.0 2.0

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



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