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Pasta Pomodoro (Tomato Pasta)

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Submitted by VINNIE107

YIELD

6 servings

PREP

15 min

COOK

2 hrs

READY

2 hrs

Ingredients

1 237
CUP ML BUTTER
1 1
EACH EACH ONIONS
minced
6 6
CLOVES CLOVES GARLIC
112 3236.8
OUNCES ML/G ITALIAN PLUM (ROMA) TOMATOES
canned
3 3
EACH EACH BEEF BOUILLON CUBES *
2 1E+1
TEASPOONS ML SALT
5 5
SMALL SMALL HOT CHILI PEPPERS
optional *
1 237
CUP ML BACON
chopped, optional *
2 3E+1
TABLESPOONS ML OLIVE OIL
2 907.2
1 ½ 355
CUPS ML PARMESAN CHEESE
grated

Directions

Melt butter and add onion and whole garlic cloves.

Sauté until onion is golden.

Add tomatoes with liquid and simmer over low heat 1½ hours, or until sauce is thick.

Add bouillon cubes, season to taste with salt and heat until cubes dissolve.

Add chiles and/or bacon, if using, and simmer 30 minutes longer.

When ready to serve, remove garlic cloves and chiles.

Stir in oil.

Meanwhile, cook macaroni until tender but firm and drain.

Pour tomato sauce over macaroni and add cheese.

Toss with fork and spoon until sauce and cheese are well distributed.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 659g (23.2 oz)
Amount per Serving
Calories 1072 38% from fat
 % Daily Value *
Total Fat 45g 70%
Saturated Fat 25g 125%
Trans Fat 0g
Cholesterol 103mg 34%
Sodium 1418mg 59%
Total Carbohydrate 45g 45%
Dietary Fiber 10g 41%
Sugars g
Protein 68g
Vitamin A 90% Vitamin C 94%
Calcium 38% Iron 20%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
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