Arrabiata Spaghetti Sauce recipe

Fusilli with lamb sauce with almonds (Fusilli al ragù di agnello con mandorle)


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A pretty complete and refined dish, benefitting from the unique taste of lamb meat combined with exotic spices and nuts


Ingredients (4 guests):

* 1 lb. and 1/2 lamb neck fillet, cut into thick slices through your butcher
* 1 lb. fusilli pasta
* 1/2 lb. cherry tomatoes
* 1 cup tomato sauce
* 2 shallots
* 3 tablespoons olive oil
* 1 cup dry white wine
* 1/2 teaspoon of powdered coriander seeds
* 1/2 teaspoon crushed fennel seeds
* 3 pinches of a mixture "four spices"
* 3 red thai peppers, chopped finely
* 2 cardamom pods
* 1 tablespoon pine nuts
* 1 teaspoon peeled pistachios
* 1 teaspoon blanched almonds
* 1 sprig of thyme
* 1 sprig marjoram
* 1 sprig of rosemary
* 1/2 teaspoon salt, more to taste
* Freshly ground black pepper

Cooking instructions

1) First we will start with the preparation and cooking of our lamb ragù (sauce): peel and chop the shallots, pour olive oil in large nonstick skillet hot and fry the chopped shallots for 1 minute, stirring well. Add the lamb neck pieces by searing them for 2 to 3 minutes on each side. Season with salt and pepper. Ladle the meat out and reserve separately. Deglaze the pan with white wine and reserve, away from the burner.

2) Pour the tomato sauce in the casserole, the whole cherry tomatoes, cardamom pods, fennel seeds and crushed coriander, the red chili pepper, mixing the spices with salt and pepper. Add the pieces of lamb neck in the sauce, pour in the wine we used to deglaze from the pan and mix everything. Bring the pan (over medium setting) to a boil, mixing well then cover partially and simmer over low heat for about 30 minutes. Stir regularly during cooking.

3) Clean and chop the herbs (thyme, marjoram, rosemary). We will now cook the pasta: bring a large amount of salted water to boil and cook the fusilli pasta in the boiling water for the length of time suggested on the package for al dente. Drain after cooking, then add the drained pasta to the pan about 2 to 3 minutes before the end of cooking time of the ragù; mix well.

Presentation: Pour the contents of the pan in a preheated deep dish, mix just before serving into bowls also preheated. Sprinkle pasta servings with pine nuts, almonds and crushed pistachios, sprinkle with chopped herbs and a few pinches of salt.

Serve immediately.