Tortiglioni with Spicy Lamb Sausage Ragu

  • 1 box Barilla® Tortiglioni
  • 4 tbsp extra virgin olive oil
  • 1/2 large onion, diced
  • 2 cloves garlic, thinly sliced
  • 1.5 tbsp fresh thyme, chopped (may substitute ½ tbsp dried thyme)
  • 1/2 medium carrot, finely chopped
  • 790g canned peeled whole tomatoes, crushed (reserve liquid)
  • 2 tbsp salt
  • 450g spicy lamb sausage, cut into 1/2-inch pieces
  • 16 leaves mint
  • 120g Pecorino Romano cheese, freshly grated

1. Tomato Sauce: Heat olive oil in a 3-quart saucepan over medium heat.

2. Add onion and garlic; cook until soft and light golden brown, 8 to 10 minutes.

3. Add thyme and carrots; cook 5 minutes more, until carrot is quite soft.

4. Add tomatoes with their juice and bring to a boil, stirring often.

5. Lower the heat and simmer for 30 minutes until as thick as hot cereal.

6. Season with salt to taste.

7. Add tomato sauce to a medium saucepan and bring to a boil.

8. Add the sausage to the sauce and reduce the heat to a simmer.

9. Cook for 1 hour, skimming off the fat as it is rendered from the meat.

10. Remove sauce from the heat, cool briefly, and then pulse it in a food processor until smooth.

11. Transfer to a 12-inch pan and keep warm.

12. Bring 5 litres of water to a boil and add 2 tablespoons of salt (optional).

13. Cook Tortiglioni according to package directions.

14. Drain Tortiglioni and add to the pan with the sauce.

15. Toss gently over high heat for 1 minute.

16. Add mint leaves and toss for 1 more minute.

17. Divide evenly among warmed dinner plates.

18. Grate Pecorino Romano cheese over each plate and serve immediately.

Recipe courtesy of Barilla®

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