LAMB SAUSAGE PASTA
This hearty pasta dish made with fresh lamb sausage, rigatoni pasta and tomato basil sauce is ready to dig into in only 20 minutes.
Provided by Inspired Taste
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Heat stockpot of salted water to boiling. Add pasta; cook as directed on package.
- In 12-inch skillet, heat oil over medium heat. Add sausage; cook about 10 minutes, turning once, until golden brown and no longer pink (160°F). Remove sausage from skillet to plate.
- In same skillet, heat pasta sauce to a simmer, scraping bottom of skillet to lift brown pieces leftover from cooking sausage.
- Add 1/4 cup pasta water and the drained cooked pasta; toss. Cook 1 minute. Transfer to large serving platter. Top with sausage, cheese and basil.
Nutrition Facts : ServingSize 1 Serving
ORECCHIETTE WITH LAMB AND ASPARAGUS
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil. Season well with salt. Cook the pasta for 2 minutes less than listed on the box, about 8 minutes. Drain well, reserving 1 cup pasta water.
- Meanwhile, heat a large skillet over medium-high heat. Add 2 tablespoons olive oil and the garlic and sweat until fragrant, about 1 minute. Add the sausage and cook, breaking it apart with the back of a spoon, until cooked through and beginning to brown, about 8 minutes. Add the peas, asparagus and tomatoes and toss well to coat. Season with 1/4 teaspoon salt. Add 1/2 cup pasta water and simmer for 3 minutes. Add the pasta to the sauce and sprinkle 1 1/2 cups Parmesan on the bare pasta. Toss it with the sauce, adding the remaining 1/2 cup pasta water as needed to create a light tomato sauce. Stir in the thyme. Drizzle with the remaining 2 tablespoons olive oil and 1/2 cup Parmesan cheese.
PASTITSIO WITH LAMB AND SAUSAGE
Provided by Rachael Ray : Food Network
Time 2h45m
Yield 6 servings
Number Of Ingredients 27
Steps:
- For the bechamel sauce: Melt the butter over medium-high heat in a saucepot, and then whisk in the flour 1 to 2 minutes. Whisk in the milk and season with some salt, pepper and a little nutmeg. Cook until the sauce thickens enough to coat a spoon and adjust the seasoning once more. Pour a ladleful of the sauce into a bowl with the yolks, whisking to temper the eggs before adding into the pot. Stir in the cheese and remove from the heat. For the spicy meat sauce: Heat 2 turns of the pan EVOO in a large Dutch oven over medium-high heat. Brown the lamb and sausage well, breaking up the meat as it cooks. Stir in the bay leaf, garlic, onions and peppers and sprinkle with the rosemary, some salt and pepper. Cook until the onions soften, 5 minutes. Stir in the tomato paste and cook until fragrant, then pour in the wine and reduce by half. Add the stock and tomatoes, breaking them up as they cook, and reduce the heat to a simmer. Throw in the citrus rind and cinnamon stick to mellow the sauce, and simmer until the tomatoes cook down, 30 minutes. Discard the rind, cinnamon stick and bay leaf. For the pasta: Bring a large pot of salted water to a boil and cook the pasta to al dente. Just before draining the pasta, add 1 cup of the starchy cooking liquid to your sauce. Beat the egg whites until frothy and combine with the cheese, and then toss with the pasta. For assembly: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with EVOO. Spoon in half of the pasta, then layer with all of the meat sauce followed by the remaining pasta. Pour all of the bechamel on top as the last layer. (Cool and store for a make-ahead meal, bringing to room temperature before baking and serving.) Set the pastitsio on a baking sheet to catch any drips and bake until deeply golden on top, 1 hour. Cool 15 to 20 minutes, then cut and serve.
LAMB MERGUEZ SAUSAGE PATTIES
Merguez sausage is not commonly stocked at the grocery store, so I decided to come up with an easy home version.
Provided by Chef John
Categories World Cuisine Recipes African
Time P1DT20m
Yield 4
Number Of Ingredients 11
Steps:
- Combine salt and fennel seeds in a mortar and pestle and pound until fine. Stir cumin, cinnamon, coriander, turmeric, and garlic cloves into the salt mixture and continue grinding to form a thick paste. Stir in harissa sauce and tomato paste until combined.
- Combine ground lamb and the spice paste together with a fork in a large bowl. Cover and refrigerate overnight.
- Form sausage into patties. Heat olive oil in a large skillet over medium-high heat. Cook patties until no longer pink inside, 5 to 8 minutes per side, depending on the size of the patties.
Nutrition Facts : Calories 267.7 calories, Carbohydrate 2.8 g, Cholesterol 75.9 mg, Fat 19.2 g, Fiber 0.6 g, Protein 19.9 g, SaturatedFat 6.8 g, Sodium 718.4 mg, Sugar 0.5 g
SPICY LAMB SAUSAGE WITH GRILLED ONIONS AND ZUCCHINI
This is modeled after North African merguez, which is sometimes served as part of an elaborate couscous meal, but good on a bun, too. For its deep rust-red color, merguez relies on lots of dried sweet red pepper (paprika) and a goodly amount of hot red pepper (cayenne). Garlic, cumin and coriander are strong supporting players.
Provided by David Tanis
Categories dinner, main course
Time 1h
Yield 24 (2-ounce) sausages, 6 to 8 servings
Number Of Ingredients 29
Steps:
- To make the sausage, put ground lamb in a mixing bowl. Using a spice mill or mortar and pestle, grind cumin, coriander, black pepper and allspice. Add to lamb, along with salt, cayenne, cinnamon, paprika and garlic. Mix well with hands to incorporate. Fry a little piece of the mixture in a small skillet. Taste for seasoning and adjust salt if necessary. Mix again and refrigerate at least 2 hours or, preferably, overnight. Form mixture into 24 two-ounce patties.
- To make the vinaigrette, grind cumin, coriander and caraway. Combine with paprika and a good pinch of cayenne in a small bowl. Add garlic, vinegar, lemon juice and salt. Whisk in olive oil.
- Light a charcoal grill or use a grill pan. The heat should be moderate. Grill sausages, in batches if necessary, for about 2 minutes per side, until just done. Keep warm. Paint onion slices with a little olive oil, season with salt and pepper, and grill until softened slightly, about 2 minutes per side. Repeat with zucchini. Keep at room temperature.
- Line a large platter with lettuce leaves and pile sausages in the middle. Arrange onions and zucchini around the platter. Salt the tomatoes and distribute. Whisk the vinaigrette, then drizzle over everything. Sprinkle with cilantro and mint, and serve with warm pita breads, if desired.
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