Fusilli
+ Herbes aromatiques
Fusilli avec agneau et poivrons
-
400g of Panzani Fusilli
-
390g of Panzani Tomato Sauce Aromatic Herbs
-
300g lamb
-
2 red bell peppers
-
1 onion
-
2 garlic cloves
-
80g grated parmesan
-
1. Fry the diced lamb with the chopped garlic and a little olive oil in a skillet.
-
2. Then stir in the Tomato Sauce Aromatic Herbs and allow to reduce for about 5 minutes.
-
3. Cook the peppers on the side with the chopped onion, and add them to the contents of the skillet.
-
4. Cook the pasta in salted boiling water for the amount of time indicated on the packaging.
-
5. Drain the pasta and add the sauce, stir it in and serve with grated Parmesan.
Vous aimerez aussi
Farfalle Tricolore au poulet et tomates
Farfalle
Cuisiner
Mini Penne à la Carbonara et aux champignons
Penne Rigate
Cuisiner
Chifferini à la sauge et Pancetta
Coquillettes
Cuisiner
Vermicelli au lait et à la cannelle
Vermicelli
Cuisiner