Spaghetti
Spaghetti à la sauce piment doux
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160g of Panzani Spaghetti
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60g of smoked bacon
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½ onion (about 45 g)
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1 lemon
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1 tsp aromatic herbs
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100g of red chilli peppers
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30g of pine nuts
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35g of cooked tomato sauce onions and garlic
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3
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gousses d'ail 35g
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1. Cook the Panzani Spaghetti as directed on the package. Drain pasta, reserving 2 tablespoons of cooking water. Rinse them under cold water to stop them cooking, and remove excess starch.
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2. Saute the bacon in an otherwise empty skillet, then add the finely chopped onion. After 4 minutes add the chopped parsley, the bouquet garni mixture, then the juice of a quarter of lemon, and turn off the heat.
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3. In a second skillet, dry-toast the pine nuts. Set them aside in a small bowl, then pour a dash of olive oil into the same skillet, and brown the seeded chilli peppers in it for 2 to 3 minutes.
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4. Finely blend the pine nuts, the chilli peppers and the garlic. Add the oil, tomato sauce and juice of half a lemon. Blend or crush using a mortar & pestle, until you have a thick paste. Dilute it with the reserved pasta cooking water.
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5. Mix the Panzani Spaghetti up with the bacon bit mixture and the sweet pepper sauce. Enjoy immediately!
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