Pasta Alla Norma with Lamb Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 small eggplant, the firmer and heavier the better (or 1 medium)
Salt and pepper
6 cloves garlic, cracked from skins (a bulb)
2 tablespoons extra-virgin olive oil (EVOO)
1 pound ground lamb or beef
2 teaspoons dried oregano, or 1 round tablespoon fresh, chopped
1 ½ teaspoons fennel seed or fennel pollen and seed combined, ½ palmful
2 teaspoons Calabrian chili paste, or 1 teaspoon chili flakes
3 tablespoons sundried tomato paste or tomato paste
½ cup sweet vermouth or red wine
2 pints cherry tomatoes, halved
1 ½ to 2 cups cherry tomato or tomato passata or tomato puree
A few leaves basil, torn
1 pound fusilli lunghi or bucatini pasta, or 500 grams
Ricotta salata or pecorino, for grating
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Directions: |
Directions:Peel off the skin of eggplant and slice into steaks about ½ inch thick then dice. Season with salt and drain on kitchen towel. Thinly slice the garlic.
Bring a large pot of water to a boil for the pasta.
Heat a Dutch oven or large deep skillet over medium-high heat and add EVOO, 2 turns of the pan. Add lamb or beef and brown and crumble, season with salt, pepper, oregano, fennel and chili paste, combine, then stir in tomato paste, and add vermouth or wine and let it absorb. Add garlic and eggplant and partially cover to get it going, 3 minutes, then add tomatoes and passata and cover pan to cook tomatoes 15-20 minutes, stirring occasionally. Add torn basil and reduce heat to simmer.
Cook pasta 1 minute less than package directions. Add 1 cup of its water to sauce, then drain pasta, toss to combine and top with cheese to serve. |
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Number Of
Servings: |
Number Of
Servings:4-6 |
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