Orecchiette Pasta with Ground Lamb, Broccolini & Pecorino
Savory ground lamb is tossed with orecchiette pasta, tender broccolini, and sharp Pecorino cheese for a hearty, well-balanced dish. This comforting pasta brings bold flavor with a simple, rustic feel.
| Serving Size | 6 |
|---|---|
| Prep Time | 10 mins. |
| Cook Time | 25 mins. |
Ingredients
Preparation
- Bring 6 quarts of water to a boil in a large pot and season it with 1 tablespoon of salt. Add the pasta and cook until almost tender but still a little underdone, stirring occasionally, about 7 minutes.
- Add the broccolini to the pot and cook 3 minutes more, until the pasta is al dente and the broccolini is bright green and crisp-tender. Drain, reserving about 1/2 cup of the cooking water.
- Meanwhile, heat the olive oil over medium-high heat in a Dutch oven or other large pot. Add the lamb and break it up into small chunks. Cook, stirring occasionally, until the lamb is browned and a little crispy, about 10 minutes. Stir in the garlic and the pepper flakes (to taste), season with 1 teaspoon of salt, and cook about 1 minute longer.
- Reduce heat to medium-low and stir the pasta and broccolini into the pot with the lamb. Add the reserved cooking water and continue cooking about 1 to 2 minutes more, to allow the pasta to absorb the flavors.
- Sprinkle in about 1/2 cup of the cheese and stir to combine well.
- Serve the pasta in warm bowls with the remaining 1/4 cup of cheese sprinkled over the top.
Orecchiette Pasta with Ground Lamb, Broccolini & Pecorino
Savory ground lamb is tossed with orecchiette pasta, tender broccolini, and sharp Pecorino cheese for a hearty, well-balanced dish. This comforting pasta brings bold flavor with a simple, rustic feel.
6
Prep: 10 mins.
Cook: 25 mins.
Preparation
- Bring 6 quarts of water to a boil in a large pot and season it with 1 tablespoon of salt. Add the pasta and cook until almost tender but still a little underdone, stirring occasionally, about 7 minutes.
- Add the broccolini to the pot and cook 3 minutes more, until the pasta is al dente and the broccolini is bright green and crisp-tender. Drain, reserving about 1/2 cup of the cooking water.
- Meanwhile, heat the olive oil over medium-high heat in a Dutch oven or other large pot. Add the lamb and break it up into small chunks. Cook, stirring occasionally, until the lamb is browned and a little crispy, about 10 minutes. Stir in the garlic and the pepper flakes (to taste), season with 1 teaspoon of salt, and cook about 1 minute longer.
- Reduce heat to medium-low and stir the pasta and broccolini into the pot with the lamb. Add the reserved cooking water and continue cooking about 1 to 2 minutes more, to allow the pasta to absorb the flavors.
- Sprinkle in about 1/2 cup of the cheese and stir to combine well.
- Serve the pasta in warm bowls with the remaining 1/4 cup of cheese sprinkled over the top.
