WITH ARTICHOKES AND LAMB IN RED WINE AND GARLIC SAUCE RAGU
- Total Fat
- Total Carbohydrates
A rich and hearty meal the whole family will love.
─ 500 gr Barilla Fusilli
─ 400g Barilla Red Wine and Garlic Sauce
─ 80ml Extra Virgin olive oil
─ 1 large onion, finely chopped
─ 1 garlic clove, crushed
─ 300g lamb shoulder, cut in 1 cm cubes
─ 1 sprig Rosemary
─ ½ punnet cherry tomatoes, halved
─ 80g Parmigiano Reggiano, greated
─ 1 can whole artichokes: cut 3 artichokes into ¼’s
─ Salt and pepper, for seasoning
─ Rock salt, for pasta water
1 TO START
Bring a large pot of water to the boil. Once boiling add rock salt, we recommend 7 grams of rock salt per litre of water.
2 COOK THE LAMB
In a large casserole pot, cook onion, garlic, and rosemary in some oil. Once golden add the lamb and brown, seasoning with salt and pepper.
3 COOK THE PASTA
Drop the Barilla Fusilli into the boiling salted water and stir. Cook according to the instructions on the pack. Drain two minutes before the suggested cooking time.
4 COMBINE AND SERVE
Toss the pasta in with the sauce and continue cooking for a further minute. Add the tomatoes and artichokes then stir. Reduce the heat, add the Parmigiano Reggiano and a drizzle of olive oil. Serve immediately.