Campanelle with Salsa Arrabbiata

Health score
15%
Campanelle with Salsa Arrabbiata
45 min.
6
506kcal

Suggestions


Indulge in the vibrant flavors of Italy with our Campanelle with Salsa Arrabbiata, a dish that perfectly balances spice and comfort. This delightful recipe is not only easy to prepare but also brings a touch of authenticity to your dining table, making it an ideal choice for lunch or dinner gatherings. With its rich tomato sauce infused with the warmth of pepperoncini and the savory notes of prosciutto, every bite is a celebration of taste.

The unique campanelle pasta, with its bell-shaped curls, captures the sauce beautifully, ensuring that each forkful is packed with flavor. The addition of Parmigiano-Reggiano cheese adds a creamy richness that elevates the dish to new heights. Whether you're cooking for family or entertaining friends, this recipe serves six and is sure to impress with its hearty yet sophisticated profile.

Ready in just 45 minutes, this meal is perfect for those busy weeknights or leisurely weekends when you want to savor something special without spending hours in the kitchen. So gather your ingredients, roll up your sleeves, and get ready to create a pasta dish that will transport you straight to the sun-kissed streets of Italy!

Ingredients

  •  bay leaves 
  • 28 ounce canned tomatoes undrained chopped canned
  • 1.5 tablespoons olive oil 
  • 1.5 cups onion ()
  • ounces parmesan grated
  • pound soup noodles uncooked
  • 0.5 cup pepperoncini peppers seeded drained thinly sliced
  • ounce pancetta cut into 1/2-inch pieces
  • teaspoons salt 
  • quarts water 

Equipment

  • bowl
  • pot
  • dutch oven
  • colander

Directions

  1. Bring 6 quarts water and 2 teaspoons salt to a boil in a large stockpot. Stir in campanelle pasta; partially cover, and return to a boil, stirring frequently. Cook 6 minutes or until pasta is almost al dente, stirring occasionally.
  2. Drain pasta in a colander over a bowl, reserving 1 cup cooking water.
  3. While pasta cooks, heat oil in a Dutch oven over medium-high heat.
  4. Add onion, bay leaves, and prosciutto; saut 5 minutes or until onion softens.
  5. Add peppers, and saut 1 minute. Stir in reserved 1 cup cooking water and tomatoes; bring to a boil. Reduce heat, and simmer 10 minutes or until sauce thickens. Discard bay leaves.
  6. Add pasta to Dutch oven; cook 1 minute, stirring well to coat, or until pasta is al dente.
  7. Remove from heat; stir in cheese.

Nutrition Facts

Calories506kcal
Protein16.62%
Fat27.54%
Carbs55.84%

Properties

Glycemic Index
22.33
Glycemic Load
26.39
Inflammation Score
-7
Nutrition Score
21.263043351795%

Flavonoids

Apigenin
0.01mg
Luteolin
0.01mg
Isorhamnetin
2mg
Kaempferol
0.26mg
Myricetin
0.01mg
Quercetin
8.12mg

Nutrients percent of daily need

Calories:505.89kcal
25.29%
Fat:15.61g
24.02%
Saturated Fat:5.75g
35.96%
Carbohydrates:71.21g
23.74%
Net Carbohydrates:65.23g
23.72%
Sugar:9.89g
10.99%
Cholesterol:22.21mg
7.4%
Sodium:1401.28mg
60.93%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:21.19g
42.38%
Selenium:55.91µg
79.87%
Manganese:1.01mg
50.44%
Phosphorus:351.76mg
35.18%
Calcium:325.31mg
32.53%
Copper:0.65mg
32.51%
Vitamin C:23.7mg
28.73%
Fiber:5.98g
23.91%
Magnesium:91.84mg
22.96%
Vitamin B6:0.45mg
22.32%
Potassium:686.98mg
19.63%
Vitamin B3:3.7mg
18.49%
Iron:3.1mg
17.19%
Vitamin E:2.42mg
16.15%
Vitamin B1:0.24mg
16.04%
Zinc:2.3mg
15.35%
Vitamin B2:0.2mg
12.06%
Folate:42.82µg
10.7%
Vitamin K:10.66µg
10.15%
Vitamin A:476.32IU
9.53%
Vitamin B5:0.93mg
9.34%
Vitamin B12:0.3µg
4.96%
Vitamin D:0.15µg
1.01%
Source:My Recipes