Ziti With Sausage And Cream Sauce

1. Remove skin from sausage and break up.

2. Saute onion in large pan with oil and butter.

3. When onion is golden, add suasage, crumbling it with a fork.

4. Saute, stirring occasionally, for 10 minutes.

5. Stir in cream, salt and pepper.

6. Continue cooking for about 5 minutes or until the sauce thickens.

7. Cook ziti according to package directions.

8. Drain thoroughly and transfer to a serving bowl.

9. Toss with the sauce and Parmesan cheese.

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Nutrient	Quantity
Total fats	195.0449 g
Protein	178.8612 g
Carbohydrates	34.2713 g
Energy	2630.9656 kCal
Fatty acids, total saturated 18:3 undifferentiated	2.3378 g
Water	619.2291 g
Aspartic acid	6.1669 g
Calcium, Ca	1137.8457 mg
Lutein + zeaxanthin	6.421 g
Fiber, total dietary	4.986 g
Fatty acids, total saturated 22:0	0.0348 g
Carotene, beta	9.065 g
Niacin	22.5226 mg
Vitamin A, RAE	153.6608 g
Arginine	5.0424 g
Riboflavin	1.7017 mg
Tocopherol, beta	0.0297 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0017 g
Fatty acids, total saturated 20:1	0.1446 g
Glutamic acid	10.8168 g
Sodium, Na	4119.3016 mg
Fatty acids, total saturated 16:1 undifferentiated	7.2758 g
Total lipid (fat)	195.0449 g
Manganese, Mn	1.1041 mg
Fructose	0.3896 g
Proline	3.3929 g
Fatty acids, total saturated 16:0	36.0438 g
Fatty acids, total saturated 8:0	0.0236 g
Sucrose	0.2972 g
Choline, total	302.8682 mg
Sugars, total	1.8794 g
Serine	2.9518 g
Fatty acids, total saturated 10:0	0.4137 g
Fatty acids, total saturated 18:0	19.6682 g
Fatty acids, total saturated 20:4 undifferentiated	0.2357 g
Vitamin B-6	2.0511 mg
Selenium, Se	206.1776 g
Ash	22.6536 g
Fatty acids, total saturated 18:1 undifferentiated	86.4729 g
Pantothenic acid	2.6786 mg
Phenylalanine	2.601 g
Copper, Cu	2.2593 mg
Betaine	0.1594 mg
Thiamin	3.7328 mg
Retinol	151.6003 g
Methionine	1.8357 g
Iron, Fe	15.1545 mg
Carbohydrate, by difference	34.2713 g
Phosphorus, P	2089.0208 mg
Folate, total	164.2831 g
Tocopherol, gamma	0.2995 mg
Fatty acids, total saturated 4:0	0.0648 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.1043 g
Lycopene	0.23 g
Alanine	4.0521 g
Cholesterol	579.3978 mg
Valine	3.055 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0017 g
Fatty acids, total saturated 18:2 undifferentiated	28.5568 g
Glycine	4.4852 g
Carotene, alpha	0.138 g
Glucose (dextrose)	0.5938 g
Fatty acids, total saturated 14:0	2.8055 g
Zinc, Zn	16.0053 mg
Isoleucine	2.7118 g
Fatty acids, total saturated 12:0	0.3293 g
Fatty acids, total polyunsaturated	31.4503 g
Fatty acids, total saturated 14:1	0.0002 g
Fatty acids, total polyunsaturated 17:1	0.0338 g
Leucine	4.9693 g
Tocotrienol, alpha	0.0218 mg
Vitamin A, IU	550.7749 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0544 g
Folate, DFE	164.2831 g
Tryptophan	0.6975 g
Vitamin C, total ascorbic acid	11.2919 mg
Phytosterols	65.228 mg
Galactose	0.0017 g
Fatty acids, total polyunsaturated 18:1 c	0.0074 g
Fatty acids, total saturated 20:0	0.1118 g
Fatty acids, total saturated 6:0	0.0385 g
Tyrosine	2.2098 g
Vitamin B-12	9.101 g
Vitamin K (phylloquinone)	18.8698 g
Fatty acids, total saturated	59.7213 g
Histidine	2.1061 g
Fatty acids, total monounsaturated	93.8916 g
Threonine	2.8954 g
Folate, food	164.2831 g
Fatty acids, total polyunsaturated 17:0	0.0059 g
Cryptoxanthin, beta	0.2875 g
Vitamin E (alpha-tocopherol)	6.1752 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.1496 g
Magnesium, Mg	218.3364 mg
Lysine	5.1839 g
Potassium, K	2675.9126 mg
Cystine	0.818 g
Fluoride, F	0.7233 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.5 teaspoon	0	0	0
Butter	3 tablespoons	256.5	11.7855	21.6
Olive oil	2 tablespoons	238.68	0	27
Onion	3 tablespoons	12	2.802	0.03
Parmesan cheese	0.5 cup	148	16	2
Italian sausage	1 lb	1569.4315	2.9484	142.1107
Heavy Cream	1 pint	0	0	0
Pepper	0.5 teaspoon	2.8865	0.7354	0.0375
ziti pasta	1 lb	403.4676	0	2.2667