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

Preparations steps

  • 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!

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