Fusilli
+ Napoletana
Fusilli avec agneau et poivrons
-
400g of Panzani Fusilli
-
400g jar of Panzani Napoletana sauce
-
300g lamb
-
2 red bell peppers
-
1 onion
-
2 garlic cloves
-
80g grated parmesan
-
Salt and pepper
-
1. Fry the diced lamb with the chopped garlic and a little olive oil in a skillet.
-
2. Then stir in the Napoletana sauce and allow to reduce for about 5 minutes.
-
3. Cook the peppers with chopped onions, and add them to the contents of the skillet.
-
4. Cook the Fusilli in salted boiling water for 7 minutes.
-
5. Drain and add the sauce to the pasta, mix and serve with grated Parmesan.
Vous aimerez aussi
Linguine aux fruits de mer
Linguine
Cuisiner
Salade de Penne au chenklich
Penne Rigate
Cuisiner
Salade de Farfalle au surimi et aux raisins secs
Farfalle
Cuisiner
Pipe Rigate au poulet aux olives
Pipe Rigate
Cuisiner