Fusilli + Napoletana

Fusilli avec agneau et poivrons

Ingredients

4
30min
  • 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
pasta
sauce

Preparations steps

  • 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.

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