Ziti with Ground Lamb and Red Bell Pepper
Region: Italy
Category: Pasta with Lamb
Season: Any
Difficulty: Easy

The sauce for this ziti dish is inspired by many a trattoria preparation that I have enjoyed in Italy.  When I made this for my then 14-year-old son, Ali, he loved it.  As it cooks, the smells of the lamb and melting sweetness of the red bell peppers are enticing.

[photo: Clifford A. Wright]

Yield: Makes 4 servings
Preparation Time: 45 minutes

1 pound ground lamb

2 red bell peppers, seeded and sliced into thin strips

1 ripe tomato (about 6 ounces), peeled, seeded, and chopped

1 small onion, finely chopped

2 garlic cloves, finely chopped

3 tablespoons extra-virgin olive oil

1 cup dry white wine (such as Pouilly-Fuissé)

1 teaspoon dried mint

Salt and freshly ground black pepper to taste

3/4 pound ziti

Freshly grated parmigiano-reggiano cheese for sprinkling

1. Put the lamb, red bell peppers, tomato, onion, garlic, and olive oil in a flame-proof casserole, toss, and turn the heat to high.  Cook 5 minutes and add the white wine, mint, salt and pepper.  Cover, reduce the heat to low and simmer until the red bell peppers are soft, about 30 minutes. 

2. Meanwhile, bring a large pot of water to a rolling boil, salt abundantly then cook the pasta, stirring occasionally, until the pasta is al dente.  Drain without rinsing. Transfer the pasta to the casserole, uncover, and increase to medium-high and cook until the sauce is syrupy, tossing the pasta as you cook, about 3 to 4 minutes.  Serve with parmigiano cheese.

Variation: 

Note: 

Posted: 12/19/2006