For the penne, cook the Piccolini Mini Penne Rigate in plenty of salted water “al dente”.
Heat olive oil in the pan and fry the mince for 3- 4 minutes until hot.
Dice the onion, bell bell pepper and garlic, add to the pan with the corn and fry for another 4 minutes. Season to taste with salt and pepper.
Add Barilla Piccolini Sauce with Carrots and Pumpkin, drain the pasta and mix with the sauce. Then serve the Mini Penne with Piccolini Sauce.
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