Directions:
- Roast bell peppers in oven [400 degrees, coat whole peppers in oil, bake 20 min, turning occasionally, until skins are browned. To easily peel, put in ziploc bag for 15-30min before peeling].
- Peel and seed peppers. Puree in food processor or blender until creamy. Set aside.
- Cook the pasta while you are doing the steps below.
- Heat oil over medium-high heat, add garlic and saute a couple of minutes.
- Add italian sausage and heat until thoroughly cooked. Drain on paper towels, drain off excess grease.
- Add sausage back to pan, and mix in evaporated milk, pureed pepper, red pepper flakes, salt and pepper.
- Stir in parmesan cheese.
- Fold pasta into mixture.
- Divide into 6 servings, top with additional parmesan if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 330.29 Kcal (1383 kJ) | ||
| Calories from fat | 174.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.34g | 30% | |
|---|---|---|---|
| Cholesterol | 55.24mg | 18% | |
| Sodium | 504.3mg | 21% | |
| Potassium | 505.3mg | 11% | |
| Total Carbs | 22g | 7% | |
| Sugars | 10.51g | 42% | |
| Dietary Fiber | 3.37g | 13% | |
| Protein | 14.09g | 28% | |
| Vitamin C | 221.6mg | 369% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 13.5mg | 75% | |
| Calcium | 136.2mg | 14% | |
| Amount Per 100 g | |||
| Calories | 108.58 Kcal (455 kJ) | ||
| Calories from fat | 57.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.36g | 30% | |
|---|---|---|---|
| Cholesterol | 18.16mg | 18% | |
| Sodium | 165.78mg | 21% | |
| Potassium | 166.11mg | 11% | |
| Total Carbs | 7.23g | 7% | |
| Sugars | 3.45g | 42% | |
| Dietary Fiber | 1.11g | 13% | |
| Protein | 4.63g | 28% | |
| Vitamin C | 72.8mg | 369% | |
| Vitamin A | 0.2mg | 25% | |
| Iron | 4.4mg | 75% | |
| Calcium | 44.8mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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