Shells in Spanish
Ingredients
Features
Description
The Bulgarian pepper pour over boiling water, remove the foil, remove seeds and cut into strips. Garlic peel and chop. Dried tomatoes, rinse with hot water and then cut into strips. Half of the amount of olive oil in a saucepan, pour a non-stick coating, add the garlic and bell pepper.
Simmer on low heat for 10 minutes. Add the thyme and tomato gravy, bring to a boil and simmer for 30 minutes. Stir occasionally. Whisk the blender and pour back into the skillet. Add dried tomatoes and sausage, remove to a warm place.
Shellfish and boil until al dente state in plenty of boiling salted water, then fold, give water to drain and transfer to a skillet. All stir and serve on warm plates. If desired, sprinkle with grated Parmesan cheese.
Translated by site: wday.ru
