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Rigatoni Con Peperonata's picture
  Olive oil 4 Tablespoon
  Onion 1 , thinly sliced
  Hot red peppers 2 , chopped
  Garlic 2 Clove (10 gm), minced
  Chili peppers 1⁄2 Teaspoon
  Tomato 1 , peeled and chopped
  Tomato paste 4 Tablespoon
  Basil 1 Teaspoon
  White wine 4 Ounce
  Salt 1⁄2 Teaspoon
  Pepper 1 Pinch
  Parsley 1 Teaspoon, chopped
  Rigatoni 1 Pound, cooked, drained
  Grated parmesan cheese 4 Ounce

Heat oil in a large frying pan and cook onion, peppers and garlic for 5 minutes.
Add chili peppers, tomato, tomato paste, basil and wine.
Simmer for 10 minutes, then add salt, pepper and parsley, and cook 5 minutes more.
Place cooked pasta on a heated platter and pour sauce on top.
Serve sprinkled with grated cheese.

Recipe Summary

Main Dish
Lacto Ovo Vegetarian

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Average: 4.3 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2953 Calories from Fat 904

% Daily Value*

Total Fat 101 g156.1%

Saturated Fat 28.1 g140.5%

Trans Fat 0 g

Cholesterol 99.8 mg33.3%

Sodium 2795 mg116.5%

Total Carbohydrates 372 g123.9%

Dietary Fiber 23.8 g95%

Sugars 36.7 g

Protein 106 g212.9%

Vitamin A 79.6% Vitamin C 131.8%

Calcium 137.2% Iron 72.6%

*Based on a 2000 Calorie diet

Rigatoni Con Peperonata Recipe