Chilli Braised Lamb Pasta Recipe
fusilli pasta, peppers, onion, pecorino sardo
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Ingredients
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Pasta
Method
Pasta
- 1
Bring a large pot of salted water to a boil and cook the fusilli until al dente. Reserve 1/2 cup of pasta water, then drain.
- 2
Season the lamb cubes with a pinch of salt and pepper.
- 3
- 4
In the same skillet, add the onion and red pepper. Sauté until soft and lightly caramelized, 5-7 minutes. Add garlic and chili flakes and cook 1 minute more.
- 5
Deglaze with white wine, scraping up any browned bits. Cook until the wine reduces by half.
- 6
Return the lamb to the pan. Add crushed tomatoes, lamb stock, bay leaf, and oregano. Bring to a simmer, then reduce heat and braise gently until the lamb is tender and the sauce thickens, about 25-30 minutes. Season with salt and pepper to taste.
- 7
Taste and adjust seasoning; remove bay leaf.
- 8
Add the cooked fusilli to the sauce, tossing to coat. If the sauce is too thick, add a splash of the reserved pasta water to loosen.
- 9
Finish and serve
Stir in Pecorino Sardo until melted and glossy. Toss in chopped parsley. Serve hot with extra Pecorino on the side.
