Serpentini
Serpentini au chorizo
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400g of Panzani Serpentini
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100g of chorizo
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1 yellow pepper
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2 garlic cloves
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500ml of canned tomatoes
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1 tablespoon olive oil
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150ml cream
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80g parmesan
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1. Cook the pasta.
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2. Fry the chorizo cubes in a saucepan with olive oil. Add the chopped garlic and yellow pepper cut into strips.
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3. After 2 minutes, add the tomatoes and simmer for about five minutes.
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4. Season with salt and pepper.
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5. Add the cream to the sauce and thicken.
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6. Add the cooked pasta and heat.
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7. Serve with grated parmesan and basil leaves.
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