Directions:
- Heat a large, deep skillet over medium high heat. Add extra-virgin olive oil, 1 turn of the pan. Add sausage meat. Crumble sausage meat as it browns. Add chopped garlic to the pan. When all of the crumbles have browned evenly, deglaze the pan drippings using chicken or vegetable broth. Stir in crushed tomatoes and bring the sauce up to a bubble, then reduce the heat to a simmer. Stir cream into your sauce, this will blush the color and cut the acidity of the tomatoes. Season with salt and pepper. Stir peas and basil into your sauce to combine. Toss hot drained penne rigate in pan with the sauce, then transfer pasta to serving bowl.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 640.46 Kcal (2681 kJ) | ||
| Calories from fat | 255.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.44g | 44% | |
|---|---|---|---|
| Cholesterol | 82.84mg | 28% | |
| Sodium | 755.51mg | 31% | |
| Potassium | 348.97mg | 7% | |
| Total Carbs | 62.3g | 21% | |
| Sugars | 4.35g | 17% | |
| Dietary Fiber | 4.31g | 17% | |
| Protein | 31.59g | 63% | |
| Vitamin C | 6.9mg | 11% | |
| Iron | 3.4mg | 19% | |
| Calcium | 48mg | 5% | |
| Amount Per 100 g | |||
| Calories | 253.95 Kcal (1063 kJ) | ||
| Calories from fat | 101.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.28g | 44% | |
|---|---|---|---|
| Cholesterol | 32.85mg | 28% | |
| Sodium | 299.57mg | 31% | |
| Potassium | 138.37mg | 7% | |
| Total Carbs | 24.7g | 21% | |
| Sugars | 1.72g | 17% | |
| Dietary Fiber | 1.71g | 17% | |
| Protein | 12.53g | 63% | |
| Vitamin C | 2.7mg | 11% | |
| Iron | 1.4mg | 19% | |
| Calcium | 19.1mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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