Pasta with Abruzzi-Style Lamb Sauce

Pasta with Abruzzi-Style Lamb Sauce
Staff Writer
FOOD & WINE Magazine

"It’s the deep, intense flavor of lamb that sets this sauce apart from other classic meat sauces. So does the fact that the meat is not ground, but cut into small pieces and cooked as you would a stew. This recipe calls for lamb shoulder, but you can use another cut as long as it’s not too lean."

— Marcella Hazan for FOOD &  WINE Magazine; recipe contributed by Marcella Hazan

4
Servings
952
Calories Per Serving
Deliver Ingredients

Notes

Recipe adapted from the March 2013 issue of FOOD & WINE Magazine

Ingredients

  • 1  Tablespoon  extra-virgin olive oil
  • 1/4  Cup  chopped onion
  • 2  Ounces  thinly sliced pancetta
  • 1  Tablespoon  chopped rosemary
  • 1/2  Pound  boneless lamb, cut into very fine dice
  • Coarse salt and freshly ground pepper, to taste
  • 1/2  Cup  dry white wine
  • One  28-ounce can Italian plum tomatoes, coarsely chopped, with their juices
  • 1  Pound  penne or maccheroncini pasta
  • 1/3  Cup  freshly grated Pecorino Romano cheese, plus more for serving

Directions

Put the oil and onion in a large skillet and cook over moderately high heat, stirring frequently, until the onion is pale gold. Add the pancetta and rosemary and cook, stirring occasionally, until the pancetta fat is rendered; the pancetta should remain soft. Add the lamb and cook until browned, 5 minutes. Season with salt and pepper and stir. Add the wine and simmer until evaporated, 10 minutes. Add the tomatoes and simmer gently, stirring from time to time, until the fat begins to separate from the sauce, 15 minutes.

Meanwhile, fill a large pot with 4 quarts of water and bring to a boil. Add 1 ½ tablespoons of coarse salt, cover, and return to a boil.

Add the pasta to the pot and stir rapidly with a wooden spoon. Cover and bring back to a boil. Uncover and cook the pasta, stirring frequently, until it is al dente.

Drain the pasta and immediately transfer it to a warmed bowl. Toss with the lamb sauce and the 1/3 cup of grated cheese. Serve at once, passing additional cheese at the table.

Nutritional Facts

Total Fat
49g
70%
Sugar
54g
60%
Saturated Fat
28g
100%
Cholesterol
54mg
18%
Carbohydrate, by difference
107g
82%
Protein
21g
46%
Vitamin B-12
2µg
83%
Vitamin K (phylloquinone)
8µg
9%
Calcium, Ca
87mg
9%
Choline, total
17mg
4%
Copper, Cu
1mg
0%
Fiber, total dietary
4g
16%
Folate, total
101µg
25%
Iron, Fe
5mg
28%
Magnesium, Mg
39mg
12%
Niacin
7mg
50%
Phosphorus, P
264mg
38%
Riboflavin
1mg
91%
Selenium, Se
18µg
33%
Sodium, Na
670mg
45%
Thiamin
1mg
91%
Water
62g
2%
Zinc, Zn
3mg
38%

Pasta Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Pasta Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients.Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.

Pasta Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.

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