I discovered this recipe on Rachael Ray’s website a number of years back and it quickly became one of my husband’s favorite dishes. I took a break from making it for a while in order to learn some new recipes, but when I made it again last week for a dinner guest, I was reminded of why we both loved it so much.
This meal is relatively easy to throw together, but the result is a delicious, comforting, satisfying, family-friendly meal. I present, for your culinary enjoyment:
Pasta with Lamb and Cherry Tomato Ragu- Courtesy of Everyday with Rachael Ray
Ingredients:
Salt and pepper
12 ounces long, wide pasta, such as pappardelle or fettuccine
2 tablespoons extra-virgin olive oil (EVOO)
1 pound ground lamb
1 pint cherry tomatoes
1 large shallot, chopped
2 - 3 large cloves garlic, grated or finely chopped
1/4 cup fresh mint leaves, finely chopped
1/4 cup flat-leaf parsley leaves, finely chopped
1/3 pound ricotta salata cheese or feta cheese, crumbled
Directions:
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente.
Drain, reserving 1 ladle full of pasta cooking water.
While the pasta is working, in a large skillet, heat the EVOO, 2 turns of the pan, over medium-high heat.
Add the lamb and cook, crumbling it, until browned, about 5 minutes.
Add the tomatoes and cook, tossing, until they burst, 3 to 4 minutes.
Add the shallot and garlic, season with salt and pepper and cook until softened, 3 to 4 minutes.
Stir the reserved pasta cooking water into the lamb ragu.
Add the pasta, mint and parsley and toss.
Top the pasta with the cheese.
http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-search/rachael-ray-30-minute-meals/pasta-with-lamb-and-cherry-tomato-ragu
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