Penne with Spicy Lamb Sauce
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
- 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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over 2 years ago Cheryl Patzer
This was delicious with whole wheat orzo and some extra tomatoes from my counter that needed using up.
about 3 years ago plainhomecook
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.
over 3 years ago nbert
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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