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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Remove the casings from the sausages and crumble them into a pan with the sliced tomatoes. Cook them, covered, over the lowest possible flame for an hour. | 2. Time the lighting of the flame under your pasta pot so the water will come to a boil when the hour's up; at this point salt the pasta water and cook the pasta, while stirring the cream into the sauce. | 3. Continue to simmer the sauce until the pasta's done. | 4. Season the pasta with the sauce and serve it with the grated cheese, and a zesty young red wine. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rigatoni pasta	350			141213.6536	0.0	31416.0713	793.3351
italian sausage	6	links	mild	2345.88	4.407	96.615	212.4174
plum tomato	300		blanched peeled seeded chopped canned	141213.6536	0.0	31416.0713	793.3351
cream	2/3	cup		528.0	10.64	5.808	55.488
thyme	1	pinch	dried	0.0505	0.0122	0.0028	0.0008
cheese			grated	-	-	-	-

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