Lamb Sugo with Pasta

Lamb Sugo with Pasta
Staff Writer
Lamb Sugo with Pasta

Krescendo Restaurant and Pizzeria

Lamb Sugo with Pasta

Here's a great way to use any leftover roasted leg of lamb after an Easter or Passover celebration, or any night of the week when you've got leftovers from a Sunday roast.

Click here to see Best Spring Lamb Recipes.


Heat the olive oil in a large heavy pot over high heat. Reduce the heat to medium, add the onion, carrot, celery, parsnip, and garlic and let the vegetables sweat for a few minutes.

Add the lamb, followed by the tomato purée and wine. Cook for 2-3 minutes. Then, add the water just to cover everything in the pot. Add the herbs and season with a little salt and pepper. Cook to reduce the liquid by ½.

Then, add the chile flakes, currants, pine nuts, capers, anchovies, and olives. Season with salt and pepper, to taste.                       

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package directions. Drain.             

In a pan, combine as much sauce as you like with the pasta adding a little grated pecorino cheese and serve in warm bowls with more grated cheese. Finish with a little grated orange zest.             


Calories per serving:

486 calories

Dietary restrictions:

High Fiber Egg Free, Peanut Free, Soy Free, Shellfish Free, Pork Free

Daily value:



  • Fat 11g 17%
  • Carbs 77g 26%
  • Saturated 3g 14%
  • Fiber 7g 27%
  • Sugars 13g
  • Monounsaturated 4g
  • Polyunsaturated 3g
  • Protein 16g 33%
  • Cholesterol 12mg 4%
  • Sodium 456mg 19%
  • Calcium 204mg 20%
  • Magnesium 90mg 23%
  • Potassium 646mg 18%
  • Iron 3mg 16%
  • Zinc 2mg 15%
  • Phosphorus 320mg 46%
  • Vitamin A 111µg 12%
  • Vitamin C 28mg 47%
  • Thiamin (B1) 0mg 13%
  • Riboflavin (B2) 0mg 11%
  • Niacin (B3) 3mg 13%
  • Vitamin B6 0mg 16%
  • Folic Acid (B9) 57µg 14%
  • Vitamin B12 0µg 2%
  • Vitamin D 0µg 0%
  • Vitamin E 2mg 10%
  • Vitamin K 34µg 42%
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