RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	52.6457
Energy (kCal)	321.3994
Carbohydrates (g)	20.9871
Total fats (g)	2.046
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0563
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.1179
Fatty acids, total saturated 4:0 (g)	0.0243
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.3910
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0272
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.1769
Tocopherol, delta (mg)	0.0006
Arginine (g)	0.1667
Proline (g)	0.0203
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	3.1532
Adjusted Protein (g)	0.0000
Cystine (g)	0.0065
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	45.3779
Copper, Cu (mg)	0.6325
Maltose (g)	0.0000
Zinc, Zn (mg)	2.9904
Total lipid (fat) (g)	2.0460
Vitamin K (phylloquinone) (g)	1.3153
Cholesterol (mg)	116.3336
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0004
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	24.1269
Folate, total (g)	68.2982
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	253.5803
Energy (kcal)	321.3994
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0508
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0033
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0521
Sugars, total (g)	7.0116
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0640
Vitamin C, total ascorbic acid (mg)	11.8414
Lutein + zeaxanthin (g)	7.5844
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0748
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0340
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	67.5022
Fatty acids, total saturated 16:0 (g)	0.4544
Carbohydrate, by difference (g)	20.9871
Vitamin D (IU)	0.0000
Fructose (g)	2.0647
Fluoride, F (g)	1.7600
Aspartic acid (g)	0.1462
Tyrosine (g)	0.0226
Potassium, K (mg)	845.7220
Fatty acids, total saturated 12:0 (g)	0.0212
Vitamin A, RAE (g)	74.0533
Serine (g)	0.0338
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0403
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0000
Fatty acids, total saturated 14:0 (g)	0.0862
Histidine (g)	0.0225
Isoleucine (g)	0.0227
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	2.7118
Water (g)	321.8059
Fatty acids, total saturated 8:0 (g)	0.0084
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	4.1794
Sodium, Na (mg)	333.0493
Iron, Fe (mg)	4.2823
Energy (kJ)	1341.6938
Ash (g)	4.2449
Caffeine (mg)	0.0000
Glycine (g)	0.0403
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.1131
Fatty acids, total polyunsaturated (g)	0.4413
Vitamin E (alpha-tocopherol) (mg)	1.1827
Sucrose (g)	1.5846
Vitamin B-6 (mg)	0.4797
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0144
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0627
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.1974
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.3532
Folate, food (g)	68.2982
Fatty acids, total saturated 20:1 (g)	0.0114
Fatty acids, total monounsaturated (g)	0.4376
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	159.4239
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.8226
Vitamin B-12 (g)	2.4317
Calcium, Ca (mg)	425.2654
Fatty acids, total saturated 10:0 (g)	0.0189
Galactose (g)	0.0001
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0339
Glutamic acid (g)	0.4134
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0125
Vitamin E, added (mg)	0.0000
Retinol (g)	73.8502
Leucine (g)	0.0405
Folate, DFE (g)	68.2982
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	2.7466
Tryptophan (g)	0.0225
Threonine (g)	0.0338
Fatty acids, total polyunsaturated 18:1 c (g)	0.0004
Manganese, Mn (mg)	0.2095
Protein (g)	52.6457
Cryptoxanthin, beta (g)	0.0044
Fatty acids, total saturated 18:1 undifferentiated (g)	0.3751
Betaine (mg)	0.1661
Phosphorus, P (mg)	559.4934
Tocopherol, gamma (mg)	0.0153

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Italian >> Italian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Chop the sausage breaking the meat into crouton size chunks and set aside. | 2. Heat the oil in a large skillet over medium to high heat, | 3. Saute the onion for about 3 1/2 minutes stirring occasionally or until onion turns translucent. | 4. Stir in the sausage meat and saute for about 6 minutes or until the sausage is thoroughly cooked. | 5. Drain excess fat from skillet. | 6. Add the white wine stirring constantly and increase the heat to high. | 7. Bring the mixture to a boil for about 3 minutes. | 8. Add the tomatoes and salt. | 9. Cover the skillet and let the mixture return to a boil. | 10. Simmer at a reduced heat for 20 minutes until thickened. | 11. Stir in the oregano, pepper and basil. | 12. Add extra salt and pepper if necessary. | 13. While the sauce is cooking, cook the pasta according to the package directions or until al dente taking care to add salt to the boiling water. | 14. Drain the pasta once cooked. | 15. Return the drained pasta to the pot. | 16. Over medium heat stir in 1 cup of the sausage sauce and toss together. | 17. Remove the pasta from the heat. | 18. Transfer it to a large platter and spoon the remaining sauce over the top. | 19. Sprinkle the top with grated cheese to taste. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
hot italian sausage link	1/2	lb		201.7338	0.0	44.8801	1.1333
extra virgin olive oil	1/2	cup		201.7338	0.0	44.8801	1.1333
onion	1	cup	chopped	64.0	14.944	1.76	0.16
white wine	1	cup		-	-	-	-
italian tomato	2	cans	crushed undrained	-	-	-	-
salt				-	-	-	-
oregano	1	pinch	dried	0.1656	0.0431	0.0056	0.0027
black pepper				-	-	-	-
basil leaf	6			201.7338	0.0	44.8801	1.1333
pappardelle pasta	1	lb		201.7338	0.0	44.8801	1.1333
parmesan cheese	3	tablespoons	grated	55.5	6.0	6.0	0.75

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

Cooking in progress....

Hot Sausage Sauce With Pappardelle Noodles