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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. heat oil in large skillet; add sausage cook on med high. | 2. while sausage is cooking, start pasta water | 3. chop onions and peppers into 1/4 inch slices set aside. | 4. when sausage is browned and thoroughly cooked, add fresh peppers and onions; cook just until veggies are hot; turn skillet down low. | 5. when pasta water is done add pasta cook until al dente. | 6. drain pasta water; reserve 1 cup of the water to thin sauce. | 7. in medium saucepan, heat 1 jar of alfredo sauce to a low simmer while stirring occasionally. | 8. add 1/4 cup Red Hot sauce alredo; stir until mixed. | 9. pour pasta into skillet with sausage pepper mix. | 10. pour alfredo sauce mixture into the skillet and toss togther. | 11. add pasta water to thin sauce (if preferred).garnish with parmesan and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
penne rigate	1	lb		403.4676	0.0	89.7602	2.2667
italian sausage	1	lb		1569.4315	2.9484	64.637	142.1107
alfredo sauce	16	ounces		-	-	-	-
red pepper sauce	1/4	cup		-	-	-	-
bell pepper	2 -3			403.4676	0.0	89.7602	2.2667
red onion	1/2			-	-	-	-
canola oil	1	tablespoon		123.76	0.0	0.0	14.0
parmesan cheese			shredded	-	-	-	-

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