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
This information is per serving.