Spaghetti
Spaghetti à la sauce piment doux
-
160g of Panzani Spaghetti
-
60g of smoked bacon
-
½ onion (about 45 g)
-
1 lemon
-
1 tsp aromatic herbs
-
100g of red chilli peppers
-
30g of pine nuts
-
35g of cooked tomato sauce onions and garlic
-
3
-
gousses d'ail 35g
-
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.
-
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.
-
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.
-
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.
-
5. Mix the Panzani Spaghetti up with the bacon bit mixture and the sweet pepper sauce. Enjoy immediately!
Vous aimerez aussi
Tagliatelle aux crevettes pimentées
Tagliatelle
Cuisiner
Penne Rigate, bœuf aux épices douces et au miel
Penne Rigate
Cuisiner
Cannelloni en beklawa
Cannelloni
Cuisiner
Siyadiyet Samak et Tagliatelle
Tagliatelle
Cuisiner