Savory Lamb Fusilli with Rosemary and Tomatoes
Ingredients
- • 400 g fusilli pasta
- • 500 g ground lamb
- • 1 item onion, diced
- • 4 cloves garlic
- • 400 g crushed tomatoes
- • 30 ml tomato paste
- • 120 ml red wine
- • 15 ml fresh rosemary, chopped
- • 5 ml dried oregano
- • 30 ml olive oil
- • 60 g parmesan cheese, grated
- • 1 sprinkle salt to taste
- • 1 sprinkle black pepper to taste
Instructions
- 1
Bring a large pot of salted water to a boil for the pasta
- 2
Heat olive oil in a large skillet over medium-high heat
- 3
Add ground lamb and cook, breaking it up with a spoon, until browned and crispy, about 6-8 minutes
- 4
Remove lamb and set aside, leaving about 1 tablespoon of fat in the pan
- 5
Add diced onion to the same pan and cook until softened, about 4 minutes
- 6
Add minced garlic and cook for another minute until fragrant
- 7
Stir in tomato paste and cook for 2 minutes, stirring constantly
- 8
Pour in red wine and let it simmer for 2-3 minutes to cook off the alcohol
- 9
Add crushed tomatoes, rosemary, and oregano. Return the lamb to the pan
- 10
Reduce heat to low and simmer for 15-20 minutes, stirring occasionally
- 11
Meanwhile, cook fusilli according to package directions until al dente
- 12
Season the lamb sauce with salt and pepper to taste
- 13
Drain pasta, reserving 1 cup of pasta water
- 14
Toss the pasta with the lamb sauce, adding pasta water as needed to achieve desired consistency
- 15
Serve hot, topped with grated parmesan cheese...
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"This rustic lamb fusilli brings the warmth of Mediterranean cooking to your table with its rich, herb-infused sauce that clings beautifully to every spiral. Don't be afraid to let the sauce simmer low and slow – it's worth the wait for those deep, comforting flavors."
