Pasta with Lamb-and-Cherry-Tomato Ragu

April 2009
Pasta with Lamb-and-Cherry-Tomato Ragu

by 6 people

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Kick back with vegetable-packed spring supper.

Makes: 4 servings

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
  1. 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.
  2. 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.
  3. Stir the reserved pasta cooking water into the lamb ragu. Add the pasta, mint and parsley and toss. Top the pasta with the cheese.
Tip PAIR WITH
  • Estezargues "Les Grandes Vignes" 2007 (France)
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