Fusilli
+ Napoletana
Fusilli avec agneau et poivrons
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400g of Panzani Fusilli
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400g jar of Panzani Napoletana sauce
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300g lamb
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2 red bell peppers
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1 onion
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2 garlic cloves
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80g grated parmesan
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Salt and pepper
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1. Fry the diced lamb with the chopped garlic and a little olive oil in a skillet.
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2. Then stir in the Napoletana sauce and allow to reduce for about 5 minutes.
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3. Cook the peppers with chopped onions, and add them to the contents of the skillet.
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4. Cook the Fusilli in salted boiling water for 7 minutes.
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5. Drain and add the sauce to the pasta, mix and serve with grated Parmesan.
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