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
Chifferini façon riz au lait au caramel beurre salé
Coquillettes
Cuisiner
Spaghetti Alla Puttanesca
Spaghetti
Cuisiner
Poulet aux Farfalle cuites au four dans le jus de cuisson
Farfalle
Cuisiner
Vermicelle aux coquelets Mkalli
Vermicelli
Cuisiner