Barilla® Collezione Orecchiette
with a Balsamic Lamb Ragout, Toasted Pine Nuts, Sage & Parmigiano Cheese
Ingredients for 6 people
- 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
- salt and black pepper to taste
- 1 tablespoon butter
- ½ cup Parmigiano-Reggiano cheese, grated
- ½ cup pine nuts, toasted
1Bring a large pot of water to a boil.
2Meanwhile in a large skillet slowly cook onions and sage in olive oil until translucent, about 5 minutes.
3Turn the heat up to medium-high; add lamb, brown very well.
4Add the balsamic vinegar and reduce by ½, about 2 minutes.
5To the skillet add tomatoes and water, season with salt and pepper.
6Bring to a simmer; cook for about 15 minutes on medium heat.
7Cook 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.
8Top with pine nuts before serving.