If you can’t find curly edged pasta, simply use lasagna in this robust recipe.
1 1/2 tbs. garlic infused olive oil
1 large shallot, chopped
1 cup sliced mushrooms (optional)
1 tsp. dried mint
1 tsp. dried oregano
1/4 tsp. red chili flakes
1/2 lb. ground lamb
1 x 14oz. tin chopped tomatoes
2 tsp. red currant jelly
1 tsp. Worcestershire sauce
1/2 lb. mafaldine or parppadelle
grated Parmesan cheese, to serve
Pour the oil into a heavy saucepan and add the shallots and mushrooms. Cook over a medium-low heat until they have softened. Stir in the mint and oregano. Tip in the lamb and brown, breaking it up with a wooden spoon. Stir in the tomatoes, jelly, Worcestershire sauce and season. Partially cover, turn the heat to low and simmer for 30 minutes.
Prepare the pasta according to the package directions in salted, boiling water. Drain and toss with the sauce. Serve with grated Parmesan cheese.
2 tbs. garlic-infused olive oil
1/2 lb. bacon lardons or pancetta
1/2 lb. pasta
shaved Parmesan, to serve
Heat the oil in a skillet and cook the bacon until crisp. Turn off the heat and set aside.
Boil a large pot of water and salt it well. Cook the pasta according to the packet directions. Reserve 1/2 cup of the cooking water and drain. Tip the pasta into the skillet and toss well, adding enough pasta water to make a creamy sauce. Sprinkle with Parmesan to serve.
This classic, multi-use sauce can also be made with wild garlic or ramps when they are in season from March to June. Delish!
2 cups basil leaves, roughly chopped
4 tbs. grated Parmesan cheese
7 tbs. extra-virgin olive oil
squeeze of lemon juice
sea salt to taste
Put the basil and Parmesan in a small food processor and blitz to grind. With the motor running, gradually pour in the olive oil until you have a smooth sauce. Add the lemon juice and salt to taste.
Serve over cooked and drained pasta.