Serpentini
Serpentini au chorizo
-
400g of Panzani Serpentini
-
100g of chorizo
-
1 yellow pepper
-
2 garlic cloves
-
500ml of canned tomatoes
-
1 tablespoon olive oil
-
150ml cream
-
80g parmesan
-
1. Cook the pasta.
-
2. Fry the chorizo cubes in a saucepan with olive oil. Add the chopped garlic and yellow pepper cut into strips.
-
3. After 2 minutes, add the tomatoes and simmer for about five minutes.
-
4. Season with salt and pepper.
-
5. Add the cream to the sauce and thicken.
-
6. Add the cooked pasta and heat.
-
7. Serve with grated parmesan and basil leaves.
Vous aimerez aussi
Spaghetti au poulet et au citron
Spaghetti
Cuisiner
Vermicelli au lait et à la cannelle
Vermicelli
Cuisiner
Couscous aux petits pois et poissons panés
Couscous
Cuisiner
Linguine aux 3 poivrons
Linguine
Cuisiner