Penne with Spicy Lamb Sauce
Serves: 4
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12
ounces penne
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1
tablespoon olive oil
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1
shallot, finely chopped
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2
garlic cloves, sliced
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1
pound ground lamb
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1
teaspoon paprika
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1
teaspoon ground cumin
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1/2
teaspoon ground coriander
-
1/4
teaspoon ground cinnamon
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1/4
teaspoon cayenne pepper
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1
(15-ounce) can chopped tomatoes
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1/4
cup crumbled feta
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1/4
cup torn mint leaves
- Cook pasta in boiling salted water according to package directions for “al dente.” Reserve 1/4 cup pasta water.
- 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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This was delicious with whole wheat orzo and some extra tomatoes from my counter that needed using up.
This looks like winter food but believe it or not, it's perfect for a cool-ish summer night when the mint is taking over the garden. I'm glad I poured off the fat once it was rendered--there was half a cup of lamb grease that we didn't need to eat.
Made this recipe, substituted ricotta for feta, and pepporonicino for cayenne and bucatini for penne. Turned out awesome, great comfort food recipe.
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