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Penne W-Fennel & Sausage

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)92.1958
Energy (kCal)2464.2986
Carbohydrates (g)80.796
Total fats (g)195.4024
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Penne with fennel and sausage. | 2. Brown 1 pound Italian sausage, casings removed, in a large skillet, breaking up the pieces with a wooden spoon, about 7 minutes. Transfer sausage to a bowl. Add 1 tablespoon olive oil to skillet; stir in 1 large bulb fennel, cut into 1/4-inch thick sticks. Season with salt. Cook until softened, 8 minutes. Stir in 1/2 cup dry white wine; cook to reduce by half. Add 1/2 cup heavy cream, 1 teaspoon fresh thyme leaves and reserved sausage. Simmer until sauce thickens slightly. Toss with 1 pound cooked penne and 1/4 cup chopped Kalamata olives. Makes: 6 servings. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    italian sausage 1 lb 1569.4315 2.9484 64.637 142.1107
    olive oil 1 tablespoon 119.34 0.0 0.0 13.5
    fennel bulb 1 cut - - - -
    salt - - - -
    white wine 1/2 cup - - - -
    heavy cream 1/2 cup 204.0 1.6440000000000001 1.704 21.648000000000003
    thyme leave 1 teaspoon - - - -
    penne 1 lb cooked 571.5271 76.2036 25.8548 18.1437

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



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