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Spaghettini Alla Carrettiera

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Submitted by Tracey Reynen

YIELD

4 servings

PREP

10 min

COOK

30 min

READY

40 min

Ingredients

4 2E+1
TEASPOONS ML RED HOT CHILI PEPPER, DRIED
ground
1 453.6
POUND G TOMATOES
fresh, cut up
3 3
CLOVES CLOVES GARLIC
2 3E+1
TABLESPOONS ML OLIVE OIL
¾ 177
2 3E+1
TABLESPOONS ML VODKA
10 1E+1
EACH EACH ITALIAN PARSLEY
sprigs, coarsely chopped *
1 453.6
POUND G SPAGHETTINI *

Directions

Combine the chile, tomatoes, garlic and olive oil.

Simmer the sauce for 30 minutes and run through a food mill to remove seeds and skins.

Add the cream and vodka and simmer until the sauce is reduced.

Cook the spaghettini in 4 quarts of boiling salted water until tender but still firm (al dente), being very careful not to overcook this thin spaghetti.

Drain.

Mix the sauce with the spaghettini, top with the parsley and serve.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 183g (6.5 oz)
Amount per Serving
Calories 267 79% from fat
 % Daily Value *
Total Fat 23g 36%
Saturated Fat 11g 56%
Trans Fat 0g
Cholesterol 61mg 20%
Sodium 25mg 1%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 7%
Sugars g
Protein 5g
Vitamin A 36% Vitamin C 28%
Calcium 5% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
 

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