Fresh Pasta - Rigatoni all amatriciana
Weight of one portion
370 g
Weight of one portion (g) +-10 %Allergens
1a, 3, 7
Materials
| Basil | 1 g |
| Garlic | 1 g |
| Olive oil | 1 ml |
| Smoked pancetta | 20 g |
| Chili peppers | 0,5 g |
| Ground black pepper | 0,2 g |
| Chopped tomatoes | 160 g |
| Salt | 1 g |
| Yellow onion | 40 g |
| Butter | 10 g |
| Gran Moravia cheese | 20 g |
| Rigatoni pasta | 150 g |
Kalorické tabulky
Main Course| Energy | Fats | Carbohydrates | Protein | |
|---|---|---|---|---|
| Food without side dishes | 2871 kJ | 23,45 g | 89,31 g | 29,43 g |
Description
Heat the olive oil in a pan, add the pancetta, garlic, chopped chili peppers, and fry together. Add the crushed tomatoes, season with salt and pepper, bring to a boil, and soften with butter. Cook the pasta in boiling salted water for about 3-4 minutes so that it is still al dente. Add the cooked pasta to the pan and toss lightly. When serving, sprinkle with grated Parmesan cheese and garnish with fresh basil leaves.
List of allergens 1. Cereals containing gluten (1a - wheat; 1b - rye; 1c – barley; 1d – oats; 1e – spelt; 1f – kamut) | 2. Crustaceans and products thereof | 3. Eggs and egg products | 4. Fish and fish products | 5. Groundnuts (peanuts) and products thereof | 6. Soya beans (soya) and products thereof | 7. Milk and milk products | 8. Nuts and products thereof (8a – almonds; 8b – hazelnuts; 8c – walnuts; 8d – cashew nuts; 8e – pecans; 8f – Brazil nuts; 8g – pistachios; 8h – macadamia nuts) | 9. Celery and products made from it | 10. Mustard and mustard products | 11. Sesame seeds (sesame) and products thereof | 12. Sulphur dioxide and sulphites | 13. Lupines and products thereof | 14. Molluscs and products thereof