Fusilli
+ Arrabiata
Fusilli à l'Arrabiata
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1 teaspoon pepper
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400g of Panzani Fusilli
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1 jar of Panzani Arrabiata sauce
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125g of diced mozzarella
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A few sundried tomatoes
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5 fresh basil leaves
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Olive oil
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Salt and pepper
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1. Cook the Fusilli in boiling salted water for 8 minutes and then drain it.
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2. Add the Arrabiata sauce, sun-dried tomatoes, mozzarella and mix it all up with the pasta.
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3. Add the olive oil, salt, pepper and basil directly into the dish just as you're about to serve it.
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