Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Pasta | 1 cup cooked (140g) | 220 |
| Tomato | 1 medium (123g) | 22 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 oz. Ziti (or any other fancy tubular pasta)
- 1 jar (about 6-8 oz.) roasted red peppers
- 2 Italian sausage links, about 4 oz.
- 2 garlic cloves, finely chopped
- 2 tsp. fresh thyme or
- 1/2 tsp. dried thyme
- 1 large tomato, peeled, seeded and finely chopped
- 1 T. red wine vinegar
- 1/8 tsp. salt
Directions
Squeeze sausages out of casings, break meat into small pieces.
Sauté over medium high heat until browned, about 3 minutes.
Remove pan from heat, stir in garlic and thyme.
Add pasta to 3 qt. boiling water with 1 1/2 tsp. salt. Cook until al dente.
While the pasta is cooking, drain and cut peppers in thin strips. Reserve juice.
Return skillet with meat to heat.
Add peppers, tomato, vinegar, and 1/8 tsp. salt.
Add a small amount of pepper juice.
Simmer until this thickens and is reduced by about 1/2 - takes 5-7 minutes.
Drain pasta, return it to the pot, add sauce.
Cover the pot and let pasta stand for 5 minutes to allow flavors to blend.
Serve topped with grated Romano or Parmesan cheese. Serves 4.