Penne Rigate
Salade de Penne Rigate au jambon et aux poivrons
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400g of Panzani Penne Rigate
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150g of ham
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2 peeled bell peppers
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3 tablespoons olive oil
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1 tbsp white wine vinegar
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1. Cook pasta in boiling water until "al dente."
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2. Cut ham and peppers into strips.
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3. Thicken the sauce with the oil, vinegar, and chopped tarragon. Season.
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4. Drain the pasta, adding the sauce.
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5. Garnish with ham and bell pepper and stir together gently.
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