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Ingredients
- 40 g di Parmigiano Reggiano a pezzi (2-3 cm)
- 1 rametto di prezzemolo fresco le foglioline lavate e asciugate
- 30 g di olio extravergine di oliva
- 20 g di burro
- 40 g di cipolla a pezzi (3-4 cm)
- 1 spicchio di aglio
- 400 grammi di radicchio di Treviso a listarelle
- 300 g di passata di pomodoro
- 1 - 2 cucchiaini di sale
- 1 pizzico di pepe macinato fresco
- 350 di pasta tipo penne
- Nutrition
- per 1 porzione
- Calories
- 481 kcal / 2012 kJ
- Protein
- 17 g
- Fat
- 17.7 g
- Carbohydrates
- 67.6 g
- Fibre
- 5.7 g
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