Anyone who knows me is well aware of my greatest weakness: pasta. I can't get enough of the stuff, but for the sake of my waistline I limit my intake (and thank goodness for gluten free pastas these days!). This lamb ragu with penne is the perfect twist on a classic pasta dish, and a sprinkle of fresh chopped mint adds an unexpected element of brightness. Mangia!
adapted from Giada di Laurentiis
Ingredients
1 pound penne pasta
2 tablespoons olive oil
2 shallots, chopped
1 clove garlic, minced
1 1/2 pounds ground lamb
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup red wine
4 cups marinara sauce, store-bought or homemade
1/2 cup fresh mint leaves, chopped
1/2 cup ricotta cheese
Instructions
1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
2. Meanwhile, in a large skillet warm the olive oil over medium heat. Add the shallots and the garlic and cook until tender, about 3 minutes.
3. Add the ground lamb, salt, and pepper. Cook until the lamb has browned and the juices have evaporated.
4. Add the wine, scraping up any brown bits from the bottom of the pan. Simmer until the wine has reduced by half.
5. Add the marinara sauce and simmer over low heat until the flavors have blended, about 10 minutes.
6. Add the mint and ricotta and stir until combined. Add the pasta and stir to coat.
