Barilla® Gluten Free Fusilli Lamb Ragout Rosemary and Romano Cheese
Barilla® Gluten Free Fusilli Lamb Ragout Rosemary and Romano Cheese
30 minutes total
Ingredients
Serves 6
| 340g | Barilla® Gluten Free Fusilli |
| 3 tablespoons | Extra virgin olive oil, divided |
| 65g | Onion, diced |
| 380g | Ground lamb |
| 100g | Red wine dry |
| 1 jar | Barilla® Basilico sauce |
| 2 clove | Garlic, minced |
| 1 tablespoon | Rosemary, chopped |
| ½ teaspoon | Chili flakes |
| 40g | Romano cheese, grated |
| To taste | Salt and black pepper |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Bring a large pot of water to the boil and add salt. We recommend 7 grams per liter of water
Step 2
Sauté onions in 2 tablespoons of olive oil in a large skillet over medium heat until translucent, about 5 minutes
Step 3
Add lamb and brown well until the meat is no longer pink. Deglaze by pouring red wine into the pan. Scrape up all the browned bits from the bottom until smooth, season with salt
Step 4
Add sauce and bring to a simmer
Step 5
In a separate small skillet, combine remaining olive oil, garlic, rosemary and chili flakes and cook over medium heat for 2 minutes. Add this mixture to the sauce
Step 6
Cook pasta according to package directions
Step 7
Drain pasta and toss with sauce, top with cheese before serving
