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Conchiglie Alla Burina Recipe
|Conchiglie/Other short pasta||1 Pound (500 Gram)|
|Butter||1 1⁄2 Ounce (40 Gram, 3 Tablespoon)|
|Garlic||1 Clove (5 gm)|
|Canned italian plum tomatoes||14 Ounce (400 Gram)|
|Black pepper||To Taste|
|Pork sausages||7 Ounce (200 Gram, Large Sized)|
|White wine||250 Milliliter (1 Glass)|
|Shelled peas||5 Ounce (150 Gram, 1 Cup)|
Serving size: Complete recipe
Calories 2969 Calories from Fat 892
% Daily Value*
Total Fat 99 g151.7%
Saturated Fat 42.4 g211.8%
Trans Fat 0 g
Cholesterol 276 mg
Sodium 2394.3 mg99.8%
Total Carbohydrates 392 g130.7%
Dietary Fiber 63.2 g252.7%
Sugars 44.9 g
Protein 97 g194.7%
Vitamin A 105.7% Vitamin C 228.2%
Calcium 26.1% Iron 76%
*Based on a 2000 Calorie diet
When the onion begins to turn colour add the tomatoes with theirjuice.
Season to taste with salt and black pepper.
Cook for 20 minutes.
Meanwhile, prick the sausages and cook them gently in the wine in a separate covered pan.
When they are cooked, strain their liquid into the tomatoes.
Skin the sausages and slice them into rounds.
Cook the pasta, following the packet directions carefully to avoid over-cooking.
Add the peas to the tomato sauce and cook until just tender.
Before draining the pasta add the sausage to the sauce.
Drain the pasta, turn into a warm serving dish and stir in the sauce.