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.
Showing out of comments
almost 3 years ago Cheryl Patzer
This was delicious with whole wheat orzo and some extra tomatoes from my counter that needed using up.
almost 4 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 4 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.
Showing 3 out of 3 comments