Penne with Spicy Lamb Sauce

By • November 14, 2013 3 Comments

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Serves 4

  • 12 ounces penne
  • 1 tablespoon olive oil
  • 1 shallot, finely chopped
  • 2 garlic cloves, sliced
  • 1 pound ground lamb
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper
  • 1 (15-ounce) can chopped tomatoes
  • 1/4 cup crumbled feta
  • 1/4 cup torn mint leaves
  1. Cook pasta in boiling salted water according to package directions for “al dente.” Reserve 1/4 cup pasta water.
  2. While pasta cooks, heat oil in a large skillet over medium-high. Add shallot and garlic and cook, stirring often, until tender, 3 to 5 minutes. Stir in lamb and cook until browned, about 3 minutes. Stir in paprika, cumin, coriander, cinnamon and cayenne, then tomatoes. Bring sauce to a simmer and cook, stirring occasionally, until liquid reduces, about 8 minutes. Stir in reserved pasta water. 3. Toss pasta with sauce and serve topped with feta and mint.

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