Pasta with Abruzzi-Style Lamb Sauce

Staff Writer
Pasta with Abruzzi-Style Lamb Sauce
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
978
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.

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.

Nutritional Facts

Total Fat
53g
82%
Sugar
9g
N/A
Saturated Fat
25g
100%
Cholesterol
64mg
21%
Protein
26g
51%
Carbs
95g
32%
Vitamin A
96µg
11%
Vitamin B12
0.8µg
13.3%
Vitamin B6
0.5mg
22.8%
Vitamin C
28mg
47%
Vitamin D
0.1µg
N/A
Vitamin E
2mg
9%
Vitamin K
20µg
25%
Calcium
184mg
18%
Fiber
7g
26%
Folate (food)
54µg
N/A
Folate equivalent (total)
54µg
13%
Iron
3mg
15%
Magnesium
98mg
24%
Monounsaturated
22g
N/A
Niacin (B3)
5mg
24%
Phosphorus
415mg
59%
Polyunsaturated
4g
N/A
Potassium
872mg
25%
Riboflavin (B2)
0.2mg
13.4%
Sodium
993mg
41%
Thiamin (B1)
0.3mg
17.2%
Zinc
3mg
20%

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