BARILLA FUSILLI

WITH ARTICHOKES AND LAMB IN RED WINE AND GARLIC SAUCE RAGU

Classic Blue Box Fusilli Pasta

Made with

Barilla Fusilli

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  • Prep
  • Cook
  • Skill
    Beginner

A rich and hearty meal the whole family will love.

  • 586.62
    Calories
  • 21.3g
    Total Fat
  • 28.7g
    Protein
  • 64.8g
    Total Carbohydrates

Ingredients

Ingredients for 6 people

─        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


Instructions

  • 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.

  • 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.

  • 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. 

  • 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.

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