Barilla® Collezione Orecchiette with a Balsamic Lamb Ragout, Toasted Pine Nuts, Sage & Parmigiano Cheese
Barilla® Collezione Orecchiette with a Balsamic Lamb Ragout, Toasted Pine Nuts, Sage & Parmigiano Cheese
35 minutes total
Collezione Orecchiette pasta is no longer available in the US. Barilla® Medium Shells or Al Bronzo Conchiglie can be substituted for Orecchiette pasta.
Ingredients
Serves 6
| 1 | Box , Barilla® Collezione Orecchiette |
| 3 | Tablespoons extra virgin olive oil |
| 1 | onion, diced |
| 6 | Sage leaves, chopped |
| 1 | Pound lamb, ground |
| ½ | Cup balsamic vinegar |
| 1 | 18-oz can Crushed Tomatoes |
| 1 | Cup water |
| To Taste | salt and black pepper |
| 1 | Tablespoon butter |
| ½ | Cup Parmigiano-Reggiano cheese, grated |
| ½ | Cup pine nuts, toasted |
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 a boil.
Step 2
Meanwhile in a large skillet slowly cook onions and sage in olive oil until translucent, about 5 minutes.
Step 3
Turn the heat up to medium-high; add lamb, brown very well.
Step 4
Add the balsamic vinegar and reduce by ½, about 2 minutes.
Step 5
To the skillet add tomatoes and water, season with salt and pepper.
Step 6
Bring to a simmer; cook for about 15 minutes on medium heat.
Step 7
Cook pasta according to package directions, drain and toss pasta with sauce then remove the skillet from the heat and fold in the butter and cheese.
Step 8
Top with pine nuts before serving.