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Ingredients
US|METRIC
4 SERVINGS
- 250 grams flour (Italian semola, 9oz, semola di grana dura rimacinata)
- 135 mL water (4.5 oz tepid, boil then allow to cool)
- 1 tsp. salt
- 320 grams cavatelli pasta (11 oz, homemade or dried)
- 300 grams pork sausage (10 oz skin removed and chopped)
- 250 grams oyster mushrooms (9 oz In Puglia they use cardoncelli/king oyster mushrooms)
- 250 grams plum tomatoes (9 oz peeled and chopped)
- 150 grams tomato passata (5 oz I use Cirio passata rustica)
- 50 grams ricotta (salted sheep's, 2 oz In Puglia, they use marzotica ricotta)
- 4 Tbsp. extra virgin olive oil
- 1 garlic clove (peeled and crushed)
- 2 bay leaves
- 1 glass white wine
- 1 tsp. peperoncino (flakes, red chili pepper)
- salt (for pasta and to taste)
- black pepper (to taste)
- 1 handful fresh parsley (chopped)
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NutritionView More
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990Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories990Calories from Fat340 |
% DAILY VALUE |
Total Fat38g58% |
Saturated Fat10g50% |
Trans Fat |
Cholesterol60mg20% |
Sodium1450mg60% |
Potassium1130mg32% |
Protein33g |
Calories from Fat340 |
% DAILY VALUE |
Total Carbohydrate122g41% |
Dietary Fiber8g32% |
Sugars7g |
Vitamin A30% |
Vitamin C40% |
Calcium10% |
Iron50% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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