Pasta With Abruzzi Style Lamb Sauce Recipes

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PASTA WITH ABRUZZI-STYLE LAMB SAUCE



Pasta with Abruzzi-Style Lamb Sauce image

"It's the deep, intense flavor of lamb that sets this sauce apart from other classic meat sauces. So does the fact that the meat is not ground, but cut into small pieces and cooked as you would a stew. This recipe calls for lamb shoulder, but you can use another cut as long as it's not too lean." - Marcella Hazan for FOOD & WINE Magazine; recipe contributed by Marcella Hazan

Provided by FOOD and WINE Magazine

Yield 4

Number Of Ingredients 10

1 tablespoon extra-virgin olive oil
1/4 cup chopped onion
2 ounce thinly sliced pancetta
1 tablespoon chopped rosemary
1/2 pound boneless lamb, cut into very fine dice
coarse salt and freshly ground pepper, to taste
1/2 cup dry white wine
one 28-ounce can italian plum tomatoes, coarsely chopped, with their juices
1 pound penne or maccheroncini pasta
1/3 cup freshly grated pecorino romano cheese, plus more for serving

Steps:

  • Put the oil and onion in a large skillet and cook over moderately high heat, stirring frequently, until the onion is pale gold. Add the pancetta and rosemary and cook, stirring occasionally, until the pancetta fat is rendered; the pancetta should remain soft. Add the lamb and cook until browned, 5 minutes. Season with salt and pepper and stir. Add the wine and simmer until evaporated, 10 minutes. Add the tomatoes and simmer gently, stirring from time to time, until the fat begins to separate from the sauce, 15 minutes.
  • Meanwhile, fill a large pot with 4 quarts of water and bring to a boil. Add 1 ½ tablespoons of coarse salt, cover, and return to a boil.
  • Add the pasta to the pot and stir rapidly with a wooden spoon. Cover and bring back to a boil. Uncover and cook the pasta, stirring frequently, until it is al dente.
  • Drain the pasta and immediately transfer it to a warmed bowl. Toss with the lamb sauce and the 1/3 cup of grated cheese. Serve at once, passing additional cheese at the table.

Nutrition Facts : ServingSize 1 serving, Calories 978 calories, Sugar 9 g, Fat 53 g, Carbohydrate 95 g, Cholesterol 64 mg, Fiber 7 g, Protein 26 g, SaturatedFat 25 g, Sodium 993 mg

PASTA WITH ABRUZZI-STYLE LAMB SAUCE



PASTA WITH ABRUZZI-STYLE LAMB SAUCE image

Categories     Lamb

Yield 6 servings

Number Of Ingredients 11

1 Tb. EVOO
1/4 cup chopped onion
2 ounces thinly sliced pancetta, finely chopped
1 tablespoon chopped rosemary
1/2 pound boneless lamb, cut into very fine dice
Coarse salt
Freshly ground pepper
1/2 cup dry white wine
One 28-ounce can Italian plum tomatoes, coarsely chopped, with their juices
1 pound penne or maccheroncini
1/3 cup freshly grated Pecorino Romano cheese, plus more for serving

Steps:

  • 1. Put the oil and onion in a large skillet and cook over moderately high heat, stirring frequently, until the onion is pale gold. Add the pancetta and rosemary and cook, stirring occasionally, until the pancetta fat is rendered; the pancetta should remain soft. Add the lamb and cook until browned, 5 minutes. Season with salt and pepper and stir. Add the wine and simmer until evaporated, 10 minutes. Add the tomatoes and simmer gently, stirring from time to time, until the fat begins to separate from the sauce, 15 minutes. 2. Meanwhile, fill a large pot with 4 quarts of water and bring to a boil. Add 1 1/2 tablespoons of coarse salt, cover and return to a boil. 3. Add the pasta to the pot and stir rapidly with a wooden spoon. Cover and bring back to a boil. Uncover and cook the pasta, stirring frequently, until it is al dente. 4. Drain the pasta and immediately transfer it to a warmed bowl. Toss with the lamb sauce and the 1/3 cup of grated cheese. Serve at once, passing additional cheese at the table. Suggested Pairing Lively, red cherry-scented Montepulciano d'Abruzzo.

ABRUZZI SHRIMP PASTA SAUCE



Abruzzi Shrimp Pasta Sauce image

From my mother who is from a little town in Italy near Rome. Must use fresh herbs! Do not saute garlic in oil- it will not taste the same. Garlic, parsley tomatoes oil need to cook slowly together! The idea of the whole cloves is that you don't have to eat them if you don't want to! I just leave them. And remember to cook this recipe SLowly. Lobster or crabs may be substituted for shrimp.

Provided by ChefRed

Categories     Spaghetti

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 6

2 lbs medium shrimp
1 1/2 lbs pasta (linguine, or any thin spaghetti you may have on hand)
10 tablespoons olive oil
10 whole garlic cloves
2 (28 ounce) cans crushed tomatoes (enough to fill blender 2 times) or 2 (28 ounce) cans fresh plum tomatoes (enough to fill blender 2 times)
1 cup of chopped fresh flat-leaf Italian parsley (can also substitute with fresh basil if you like)

Steps:

  • If you plan on using fresh tomatoes, simply wash, take stem area off, and place in blender to puree.
  • Place tomatoes, olive oil, whole cloves of garlic, parsley in large pot and cook slowly for 30 minutes, stirring every 15 minutes.
  • If using fresh tomatoes, it will need extra cooking time of 15 minutes. Garlic cloves should be very soft and sauce should have nice consistency- not watery.
  • During last 15 minutes add the shrimp.
  • Season to taste with salt and some red pepper flakes if you like.
  • Place water to boil in another large pot.
  • when boiling add a tablespoon of oil(prevents pasta from sticking).
  • Place pasta in boiling water & stir, stir often.
  • Put timer on for exactly 11 minutes.
  • Drain pasta, place in large platter & mix together with sauce. Enjoy!

Nutrition Facts : Calories 1301.5, Fat 41.2, SaturatedFat 6, Cholesterol 345.6, Sodium 1221.6, Carbohydrate 159.7, Fiber 12.7, Sugar 18.1, Protein 73.2

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  • Drain the pasta and immediately transfer it to a warmed bowl. Toss with the lamb sauce and the 1/3 cup of grated cheese. Serve at once, passing additional cheese at the table.

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