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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. While heating the water to cook pasta, heat the oil in a large saute pan over medium-high heat. | 2. Add onion and saute until soft and beginning to color, about 5 minutes. | 3. Add garlic, salami, and red pepper flakes, saute until salami caramelizes, 5-7 minutes. | 4. Add tomatoes, tomato paste, brown sugar and vinegar. | 5. Reduce heat and simmer until slightly thickened, 10-15 minutes. | 6. Season to taste with salt and pepper. | 7. Once the water is boiling for pasta, cook pasta to al dente. | 8. Drain pasta, reserving 1/4 cup liquid to thin the sauce, if necessary. | 9. Transfer sauce to a larger shallow bowl. | 10. Add the drained pasta, torn basil, and Parmesan to the sauce (tearing the basil won't discolor it like cutting does); toss to coat. | 11. Serve pasta immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
penne pasta	1	lb		1691.7638	340.496	59.4625	6.8856
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
red onion	1	cup	sliced	64.0	14.944	1.76	0.16
garlic	2	teaspoons	minced	8.344	1.8514	0.3562	0.027999999999999997
genoa salami	6	ounces	cubed	151.3	0.0	33.66	0.85
red pepper flake	1/2	teaspoon	crushed	151.3	0.0	33.66	0.85
tomato juice	2	cans	diced	123.8681	25.7208	6.1934	2.113
tomato paste	1	tablespoon		13.12	3.0256	0.6912	0.0752
brown sugar	1	tablespoon		34.2	8.8281	0.0108	0.0
balsamic vinegar	1	tablespoon		14.08	2.7248	0.0784	0.0
salt pepper				151.3	0.0	33.66	0.85
basil leaf	1/3	cup		151.3	0.0	33.66	0.85
parmesan cheese	1/4	cup	grated	74.0	8.0	8.0	1.0

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