Spaghettini with Rosy-red Sauce

39 Reviews
86% would make this recipe again

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Preparation : 5 min Cooking : 10 min
460 calories/serving

Ingredients

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

Before you start

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.

Method

  1. Cook the pasta.
  2. While the pasta is cooking, heat the sauce in a saucepan over low heat. Add the specified amount of pasta cooking water to dilute the sauce a bit, and warm up just a few minutes.
  3. Put the drained spaghettini back into the pasta cooking pot, add the sauce and butter, then mix well. Serve in the warmed dishes. If desired, Parmesan cheese may be grated on top.

Nutrition Facts Table

per 1 serving (220 g)

Amount

% Daily Value

Calories

460

Fat

13 g

20 %

Saturated 6.2 g
+ Trans 0.2 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 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Manganese, Selenium
Good source of  :
Fibre, Magnesium, Niacin, Vitamin A
Source of  :
Copper, Folacin, Iron, Pantothenic Acid, Phosphorus, Potassium, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin C, Vitamin E, Zinc
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 4
Vegetables 1
Meat and Alternatives 0
Fats 2 ½
More info
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Reviews

39 Reviews (37 with rating only) 86% would make this recipe again
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My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

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Anonyme
october 20, 2021 | I would make this recipe again

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.

Useful 0
april 17, 2010 | I would make this recipe again

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!

Useful 0

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