Pasta With Abruzzi Style Lamb Sauce Recipes

PASTA WITH ABRUZZI-STYLE LAMB SAUCE

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.

PASTA WITH ABRUZZI-STYLE LAMB SAUCE

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

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!