1/2 Photos of Pasta Alle Cinque Pi
The name cinque Pi refers to the 5 (Italian = cinque) most important ingredients in this sauce which in Italian all start with the letter p: panna (cream), purea di pomodoro (tomato puree), prezzemolo (parsley), parmigiano (parmesan), pepe (pepper). This pasta dish which originates from Italy is very popular in Switzerland. Therefore, I categorized it as Italian and Swiss. My BF who is Italian actually said that he has never seen it on the menu in Italia. Here in Switzerland you can find it in nearly ever Italian restaurant and many people cook it at home.
My Private Note
Units: US | Metric
- 1.10 lb dry pasta (1lb, preferably farfalle or penne) or 1 kg fresh tortellini or 1 kg ravioli
Cinque Pi Sauce
- 1 2/3 cup single cream (I use single cream, but single cream in certain countries such as UK doesn't behave well in sauces) or 1 2/3 cup cream (I use single cream, but single cream in certain countries such as UK doesn't behave well in sauces)
- 3 tablespoons tomato puree
- 1/4-1/3 cup chopped fresh flat-leaf parsley
- 3 tablespoons grated parmesan cheese
- 1/2 teaspoon salt
- pepper, freshly ground
- 1 pinch ground nutmeg
- grated parmesan cheese
- 2Cook pasta according to packet instructions.
- 3Cinque Pi Sauce:.
- 4Heat cream in a sauce pan, reduce heat and cook for ca 10 minutes.
- 5Add tomato puree, chopped parsley and parmesan and cook for a further 2 minutes.
- 6Season with salt, pepper and nutmeg.
- 7Mix with the pasta and serve with grated parmesan cheese.
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Nutritional Facts for Pasta Alle Cinque Pi
Serving Size: 1 (242 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 673.1
- Calories from Fat 194
- Total Fat 21.5 g
- Saturated Fat 12.5 g
- Cholesterol 66.6 mg
- Sodium 398.0 mg
- Total Carbohydrate 98.3 g
- Dietary Fiber 4.3 g
- Sugars 2.9 g
- Protein 20.6 g