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Emiko Davies · Rigatoni Alla Buttera (Cowboy Style)
THE DESIGN FILES14Ingredients
105Minutes
390Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. extra virgin olive oil
- 1 yellow onion (brown/, finely chopped)
- 1 carrot (peeled and finely chopped)
- 1/2 celery stick (finely chopped)
- 1 clove garlic (chopped)
- 30 grams prosciutto (cut into thin strips)
- 60 grams pancetta (cut into thin strips or diced)
- 3 sage leaves
- 1 sprig rosemary (leaves chopped)
- 300 grams pork (and fennel sausage, casings removed, see note)
- 125 mL dry white wine
- 200 grams tomato passata (puree)
- 320 grams dried rigatoni (large tube-shaped pasta or penne pasta)
- pecorino cheese (for serving)
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NutritionView More
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390Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories390Calories from Fat130 |
| % DAILY VALUE |
| Total Fat14g22% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol90mg30% |
| Sodium530mg22% |
| Potassium820mg23% |
| Protein27g |
| Calories from Fat130 |
| % DAILY VALUE |
| Total Carbohydrate32g11% |
| Dietary Fiber4g16% |
| Sugars5g |
| Vitamin A60% |
| Vitamin C15% |
| Calcium10% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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