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(Sheryl Julian/Globe Staff) |
Sunday Supper & More
Serves 4
| 1 1/2 | tablespoons olive oil |
| 1 | can (14.5 ounces) chopped tomatoes |
| Salt and black pepper, to taste | |
| 1/8 | teaspoon crushed red pepper |
| 1 1/2 | cups sauce from lamb |
| 2 | cups lamb and vegetables, coarsely chopped |
| 16 | ounces dried pappardelle, fettuccine, or other wide flat pasta |
| 1 | cup freshly grated Parmesan (for serving) |
| 2 | tablespoons chopped fresh oregano (for garnish) |
1. In a large skillet, heat the oil over medium-high heat. Add the tomatoes and cook, stirring often, for 2 minutes. Add salt, black pepper, red pepper, and lamb sauce. Lower the heat and simmer for 10 minutes.
2. Stir in the lamb and vegetables. Continue simmering for 5 minutes or until the lamb is hot.
3. Meanwhile, bring a large pot of salted water to a boil. Add the pappardelle or other pasta. Cook, stirring occasionally, for 8 minutes or until the pasta is tender but still has some bite. Dip a heatproof glass measuring cup into the pasta cooking water and remove 1/2 cup. Drain the pasta into a colander; do not rinse.
4. Thin the pasta sauce, if necessary, with the pasta cooking water. Taste for seasoning and add more salt and red pepper, if you like.
5. Add a ladle of sauce (no vegetables) to each of 4 shallow bowls. Add pasta to each one. Ladle more sauce, meat, and vegetables on top. Sprinkle with Parmesan and oregano.
Lisa Zwirn 
© Copyright 2011 Globe Newspaper Company.
