ProteinPLUS® Penne with Spicy Lamb Ragout2018-07-31
This hearty pasta dish with Israeli influences is finished with a Za’atar roasted chickpea and orange blossom honey topping.
Heat oil in large rondeaux on medium-high heat. Add onion, red pepper flakes and rosemary sprigs. Cook 5-6 min. or until onions are translucent; reduce heat to medium.
Add lamb; continue to cook 15-20 min. or until browned and caramelized. Deglaze with wine; reduce by half. Add tomatoes, water and bay leaves; season to taste with salt and pepper. Bring mixture to a simmer; reduce heat to medium-low and simmer 20-25 min. or until thickened. Skim excess fat on surface of sauce.
Bring salted water to a boil in steam-jacketed kettle or large stockpot on stovetop. Add pasta; cook for half the time directed on package. Drain.
Meanwhile, melt butter in medium heavy-bottom pot on medium heat. Stir in flour; cook 1-2 min. stirring constantly until bubbling but not browned. Whisk in hot milk; bring to a boil stirring constantly. Reduce heat to low; season to taste with salt and pepper.
Combine prepared béchamel and ragout in rondeaux until combined. Stir in par-cooked pasta. Transfer mixture to greased hotel pan. Top evenly with Za’atar Roasted Chickpeas and cheese.
Bake in 400 degree F standard oven for 20 min. or until heated through. Drizzle with honey before serving.
- 3/4 cup extra virgin olive oil
- 3 medium onions, diced
- 1 tablespoon red pepper flakes
- 3 sprigs fresh rosemary
- 3 pounds ground lamb
- 6 cups red wine
- 3 cans (28 ounces each) crushed tomatoes
- 4-1/2 cups water
- 3 bay leaves
- 3 lbs. Barilla ProteinPLUS® Penne
- 3 cups Za’atar Roasted Chickpeas*
- 3 cups grated Parmigiano-Reggiano cheese
- 1/3 cup orange blossom honey
- For the Béchamel: 6 oz. butter 6 ounces flour 3 quarts whole milk, scalded
Chef Recommended Cuts
- PLUS® Penne
Barilla Red Lentil Rotini Pasta Salad with Sherry Vinegar and Smoked Paprika Vinaigrette
Veggie Penne Salad with Shrimp, Saffron and Paprika
Barilla Whole Grain Penne with Calabrian Chile Butter, Garlic, Cashew & Currant Crumble
Barilla Orecchiette with Schug Infused San Marzano Tomato & Eggplant Sauce
Barilla Orecchiette Arrabbiata with Calamari and Citrus Garlic Bread Crumbs
This information is per serving.