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160 g | spaghettini | ||
2/3 cup | Rosy-red Pasta Sauce | 170 mL | |
2 tsp | butter, unsalted | 9 g | |
2 tbsp | pasta cooking water | 30 mL | |
1 pinch | salt [optional] | 0.2 g | |
2 tbsp | Parmesan cheese, grated [optional] | 6 g |
Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.
Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.
per 1 serving (220 g)
Amount % Daily Value |
Calories 460 |
Fat 13 g 20 % |
Saturated
6.2 g
32 % |
Cholesterol 30 mg |
Sodium 310 mg 13 % |
Carbohydrate 65 g 22 % |
Fibre 4 g 17 % |
Sugars 4 g |
Net Carbs 61 g |
Protein 11 g |
Vitamin A 24 % |
Vitamin C 17 % |
Calcium 5 % |
Iron 12 % |
Food Group | Exchanges |
---|---|
Starches | 4 |
Vegetables | 1 |
Meat and Alternatives | 0 |
Fats | 2 ½ |
The vodka gives a very sharp taste to the pasta. I have a few suggestions for this recipe: - Cook the sauce first as it takes 20-25 minutes to make the sauce. - Use only 100g of pasta to make an appropriate proportion of pasta for the sauce. - Add the vodka before adding the whipping cream - this may reduce the sharpness of the sauce.
one of my favourites as far as pasta goes! I find it that I like the taste much better when I use diced tomatoes rather than pureed and I omit vodka most of the time!