Region: Italy
Category: Pasta with Lamb
Season: Any
Difficulty: Easy
Lamb and rosemary are a natural. 
In this simple recipe those robust flavors are excellent with the quill-shaped pasta called penne. I often make this when I don't want to put too much effort into dinner, yet want something everyone will like.
[photo: Clifford A. Wright]
Yield: Makes 4 to 6 servings
Preparation Time: 40 minutes
1 pound ground lamb
3 tablespoon extra-virgin olive oil
2 shallots, finely chopped
3 garlic cloves, finely chopped
3 tablespoon very finely chopped fresh parsley
One 28-ounce can crushed tomatoes
6 sprigs fresh rosemary, leaves only, chopped
Salt and freshly ground black pepper to taste
1 pound penne
Freshly grated pecorino cheese to taste
1. Place the ground lamb in a skillet and turn the heat to medium and cook until it turns brown, breaking up the meat with a wooden spoon, about 5 minutes. Remove with a slotted spoon pressing out and discarding the fat. Set aside.
2. In a saucepan or flame-proof casserole large enough to hold the pasta, heat the olive oil over medium-high heat, then cook the shallots, garlic, and parsley until soft, stirring frequently so the garlic doesn't burn, about 3 minutes. Add the ground lamb, tomatoes, rosemary, and salt and pepper, stir, reduce the heat to low and simmer 30 minutes.
3. 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 a serving bowl or platter and toss with the sauce and serve with pecorino cheese.
Variation:
Note:
Posted: 12/19/2006