Cumbrian Lamb and Aubergine Pasta
Agnello e Melenzane con Pasta – Cumbrian Lamb and Aubergine Pasta
This beautiful anglo-italian fusion serves four and only takes about 20/25 minutes for a really tasty meaty pasta.
300g minced Cumbrian lamb, ½ small onion (diced), 2 garlic cloves (crushed), 1 fresh chilli pepper (diced), 2 sprigs fresh rosemary (chopped), ½ tsp salt, ½ tsp smoked paprika, pinch black pepper, dash olive oil, 300g penne/tagliatelle, pecorino Romana cheese (to taste).
- Put a pan with 3 litres of salted water on to boil.
- In another large based pan, gently fry 300g of minced local lamb with half small onion, diced, two cloves of crushed garlic, a small, diced fresh chilli pepper, according to taste, two sprigs of fresh, chopped rosemary, half a teaspoon of salt, half a teaspoon of smoked paprika, pinch of black pepper and a dash of olive oil. (The lamb should be fatty enough to cook itself).
- Sweat down gently with a lid on, stirring to break the mince apart.
- In the meantime, half a large aubergine, scoop out the seeded fleshy part from the middle and discard. You only want the centimetre or so next to the skin, and dice it up.
- When all the lamb has coloured, add the aubergine, stir and put the lid back on.
- When the aubergines have cooked through for about three minutes, add: a tablespoon of tomato puree, half a glass of dry red wine and about ten quartered cherry tomatoes for a little acidity. Stir then turn down low with the lid on while the pasta cooks.
- Cook 300g of dried pasta in the boiling water, penne or tagliatelle work best.
- Grate some fresh parmesan or pecorino Romana cheese and keep to one side.
- When the pasta is cooked, drain and add it to the lamb. Add the cheese and stir. It should be quite dry but if too dry, add a little of the starchy water that the pasta was cooked in. Check the seasoning, adding a little more salt if needed.
- Add a little drizzle of olive oil & stir for a glossy, smooth finish.
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