Ground Lamb with Penne
This one pot comfort dish is rich in flavors and amazingly delectable the day after. Definitely a crowd-pleaser on game night. Invariably I make much more than is needed just to have leftovers for a day or two after. This is a quick dish best served with a green salad and garlic bread.
INGREDIENTS
1 pound ground lamb 1 pound Penne Pasta 1 15 oz can diced tomatoes 1 large onion chopped 1 tablespoon olive oil 1 tablespoon Worcestershire sauce ½ green pepper chopped 3 garlic cloves chopped finely or put through a garlic press ½ teaspoon kosher salt 2 tablespoon tomato paste ½ teaspoon black pepper ½ teaspoon red pepper flakes or cayenne pepper 2 tablespoon chopped fresh Italian parsley ¾ cup sharp cheddar cheese ½ cup Monterey jack cheese
DIRECTION
Cook pasta according to package direction or al dente.
Heat olive oil in a large heavy bottom pot over medium heat. Saute onions and garlic until soft. Add lamb and cook stirring occasionally to prevent sticking and burning about 10 minutes. Add tomato paste, Worcestershire sauce, black pepper, red pepper flakes or cayenne pepper, salt, and Italian parsley. Cook for an additional 10 minutes. The meat sauce should be thickened at this time. Turn off heat and add drained pasta to lamb mixture. Stirring well to incorporated. Fold in cheese. Et voila!
