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Fast & Easy Recipe For Pasta With Lamb And Tomato Ragu 2009-08-28 13:20:19

Pasta With Lamb And Tomato Ragu

Pasta With Lamb And Tomato Ragu

From Every Day With Rachael Ray


  1. Salt and pepper
    12 ounces long, wide pasta, such as pappardelle or fettuccine
    2 tablespoons extra-virgin olive oil (EVOO)
    1 pound ground lamb
    1 pint cherry tomatoes
    1 large shallot, chopped
    2 to 3 large cloves garlic, grated or finely chopped
    1/4 cup fresh mint leaves, finely chopped
    1/4 cup flat-leaf parsley leaves, finely chopped
    1/3 pound ricotta salata cheese or feta cheese, crumbled


  1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1 ladleful of pasta cooking water.
  2. While the pasta is working, in a large skillet, heat the EVOO, 2 turns of the pan, over medium-high heat. Add the lamb and cook, crumbling it, until browned, about 5 minutes. Add the tomatoes and cook, tossing, until they burst, 3 to 4 minutes. Add the shallot and garlic, season with salt and pepper and cook until softened, 3 to 4 minutes.
  3. Stir the reserved pasta cooking water into the lamb ragu. Add the pasta, mint and parsley and toss. Top the pasta with the cheese.

Serves 4.

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