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30 minutes
4 servings
Adjust servings
dairy-free
(?)
Has dairy from:
heavy cream
parmigiano reggiano
gluten-free
(?)
Has gluten from:
rigatoni (dry)
kid friendly
has meat
(?)
Has meat from:
'nduja
has pasta
(?)
Has pasta from:
rigatoni (dry)
has seafood
mediterranean
(?)
Not Mediterranean due to:
parmigiano reggiano
vegan
(?)
Not vegan due to:
rigatoni (dry)
heavy cream
parmigiano reggiano
'nduja
vegetarian
(?)
Not vegetarian due to:
parmigiano reggiano
'nduja
pescetarian
(?)
Not pescetarian due to:
parmigiano reggiano
'nduja
paleo
(?)
Not paleo due to:
rigatoni (dry)
parmigiano reggiano
'nduja
This recipe has no customizations.
 
Nutrition to Note
This recipe has Calories as 70.8%, Fat (total lipid) as 56.7% and Fiber as 62.5% (as a percentage of RDA).
 
You may need to take these into account today to balance out your diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 3.9% of RDA
• Calories: 70.8% of RDA
• Carbs: 41.5% of RDA
• Fat (total lipid): 56.7% of RDA
• Fiber: 62.5% of RDA
• Fructose: 17.4% of RDA
• Protein: 16.7% of RDA
• Sodium: 33.8% of RDA
• Sugar: 35.8% of RDA
• Vitamin A (IU): 37.8% of RDA
• Vitamin B6: 33.7% of RDA
• Vitamin C: 31.1% of RDA
• Iron: 4.8% of RDA
• Magnesium: 54.5% of RDA
• Manganese: 20.5% of RDA
• Niacin: 29.3% of RDA
• Potassium: 29.7% of RDA
• Zinc: 19.8% of RDA
If any nutritional component is greater than 50% of RDA (or any vitamin/mineral is greater than 400% of RDA), the recipe gets a “Nutrition to Note” rating.
 
Whether this matters for your diet depends mostly on what other foods you consume today.
 
INGREDIENTS
Amount
Measure
Ingredient
 
3/4
lbs
can use any tubular pasta (bucatini, cavatappi, penne, rigatoni, etc).
 
2
tbsp
 
1
whole
medium size, diced.
 
2
cloves
chopped.
 
1
can
28 ounce can.
 
3/4
cups
 
1/4
cups
or Grano Padano, plus more for serving.
 
2
tbsp
roughly chopped, optional.
 
2
tbsp
roughly chopped, optional.
 
4
oz, volume
Optional.
 
3/4
cups
 
 
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PREPARATION
1.
Bring a large pot of water to a boil. Add 2 tablespoons of salt and return to a rolling boil. Add the pasta and cook until al dente according to the package directions.
2.
While the pasta cooks, prepare the sauce: Heat the oil in a 12-inch skillet over medium heat.
3.
Add the onion and cook until translucent, about 3 minutes.
4.
Add the garlic and cook 1 minute more.
5.
Add the 'nduja (if using) and cook, stirring until it begins to melt, about 2 minutes.
6.
Add the vodka to skillet and cook for 2 minutes more to reduce by half.
7.
Stir in the tomatoes and simmer for 10 minutes. Season with salt and pepper.
8.
Reduce the heat to low, stir in the cream, and cook 1 minute more.
9.
Add the pasta and grated cheese directly to the skillet and toss to coat.
10.
Plate in bowls and top with the oregano and parsley. Top with additional cheese and salt and pepper, if desired.
NOTES, TIPS, TRICKS, HINTS, ETC:
'Nduja is a spicy, spreadable salami from Calabria.
 
 
NUTRITION
This recipe has the following nutrient totals:
Calories 1416
Protein 18.7 g
Carbohydrates 114 g
Iron 0.90 mg
Fiber 17.5 g
Calcium 38.8 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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