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Rigatoni With Peperonata

Italian.Chef's picture
Ingredients
  Peperonata 2 Cup (32 tbs)
  Rigatoni 1 Pound
  Ground pepper To Taste
Directions

Prepare Peperonata and keep warm.
Fill a very large saucepan two-thirds full with salted water.
Bring water to a boil.
Add rigatoni.
Bring water back to a boil and cook rigatoni uncovered until tender but firm to the bite, 8 to 10 minutes.
Drain rigatoni and place in a warm deep dish or bowl.
Pour Peperonata over rigatoni.
Season with pepper.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Boiled

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2835 Calories from Fat 357

% Daily Value*

Total Fat 39 g59.6%

Saturated Fat 3.8 g19.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2.6 mg0.1%

Total Carbohydrates 507 g168.9%

Dietary Fiber 33.5 g134.2%

Sugars 16 g

Protein 99 g198.6%

Vitamin A 0.1% Vitamin C 0.35%

Calcium 0.4% Iron 46%

*Based on a 2000 Calorie diet

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Rigatoni With Peperonata Recipe