Directions:
- Cook linguine according to package directions.
- Meanwhile, in a large skillet, cook the sausage, onion, red pepper and green pepper over medium heat until meat is no longer pink and the vegetables are tender; drain. Add the garlic, fennel, salt, pepper flakes and pepper; cook 1 minute longer. Stir in the tomatoes and cream; heat through.
- Drain linguine; serve with sausage mixture. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 660.67 Kcal (2766 kJ) | ||
| Calories from fat | 345.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 38.36g | 59% | |
|---|---|---|---|
| Cholesterol | 87.97mg | 29% | |
| Sodium | 1251.66mg | 52% | |
| Potassium | 230.04mg | 5% | |
| Total Carbs | 56.41g | 19% | |
| Sugars | 4.68g | 19% | |
| Dietary Fiber | 5.69g | 23% | |
| Protein | 25.09g | 50% | |
| Vitamin C | 40.1mg | 67% | |
| Iron | 2.8mg | 16% | |
| Calcium | 44.8mg | 4% | |
| Amount Per 100 g | |||
| Calories | 224.62 Kcal (940 kJ) | ||
| Calories from fat | 117.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.04g | 59% | |
|---|---|---|---|
| Cholesterol | 29.91mg | 29% | |
| Sodium | 425.55mg | 52% | |
| Potassium | 78.21mg | 5% | |
| Total Carbs | 19.18g | 19% | |
| Sugars | 1.59g | 19% | |
| Dietary Fiber | 1.94g | 23% | |
| Protein | 8.53g | 50% | |
| Vitamin C | 13.6mg | 67% | |
| Iron | 1mg | 16% | |
| Calcium | 15.2mg | 4% | |
* 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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