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.
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, for every pound of pasta, bring 6 quarts of water to a rolling boil over high heat, salt abundantly with up to 1/2 cup of salt, then add the pasta in handfuls. Cook over high heat, stirring occasionally so the pasta doesn’t stick together, until al dente. Drain without rinsing.
Transfer the pasta to a serving bowl or platter and toss with the sauce and serve with pecorino cheese.
Posted: 12/19/2006
