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1995-09-27
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From: haley@ns.net (Rusty Haley)
Newsgroups: rec.food.recipes
Subject: Pasta alla Nanci
Date: 17 Aug 1995 12:51:20 -0500
Organization: University of Minnesota
Message-ID: <40n94j$6gk@falcon.ns.net>
Pasta alla Nanci
Makes 4 to 6 servings
Pasta alla Nanci is a simple recipe from Nick Stellino's book, "Cucina Amore."
Boiling the sausages first makes for a leaner dish.
Ingredients:
1/2 pound Italian sausage
1/4 cup olive oil
4 cloves garlic, sliced
1/4 teaspoon red pepper flakes
2 tablespoons oil-packed sun-dried tomatoes, chopped
1 1/2 pounds tomatoes, peeled and diced
Salt
1 pound pasta, such as penne, pennette or rigatoni
2 tablespoons chopped fresh basil
Instructions:
Bring just enough water to cover sausage to boil in small saucepan. Add
sausage and cook 5 minutes. Drain and place in bowl of cold water. When
sausage is cool enough to handle, cut into thin slices and set aside. Heat
olive oil over medium heat in large skillet. Add garlic and red pepper
flakes. Cook 3 minutes. Add sausage and sun-dried tomatoes. Cook, tossing
well, until sausage starts to brown, about 3 minutes. Add diced tomatoes and
1/4 teaspoon salt. Toss and cook until sausage is well browned, about 5
minutes. Cook pasta, drain well and return to pot. Add sauce gradually along
with basil, tossing well to coat pasta. Cook on medium heat 2 minutes. Serve
at once.
Per serving: 733 cal.; 486 mg sod.; 32 mg chol.: 29 g fat; 95 g carb.; 22 g
pro.; 1.5 g fib.
Rusty Haley
North Highlands, CA, 95660, USA
haley@ns.net