Penne with Abruzzi-Style Lamb Sauce

9:00 pm on 30 August 2004

(Serves 4-6)


  • 1 tablespoon extra virgin olive oil
  • ¼ cup onion, chopped
  • 2 slices bacon, finely chopped
  • 1 tablespoon fresh rosemary, finely chopped
  • 225 gm boneless lamb, cut into very fine dice
  • sea salt and freshly ground black pepper
  • ½ cup dry white wine
  • 2 tins Italian tomatoes, with juice, coarsely chopped
  • 500 gm penne pasta
  • 1/3 cup Pecorino cheese, freshly grated


Heat the oil in a large skillet and add the onion. Cook over a moderately high heat, stirring frequently, until the onion is pale gold. Add the bacon and rosemary and cook, stirring occasionally until the fat is rendered. The bacon should remain soft.
Increase the heat. Add the lamb and cook until browned about 5 minutes. Season with salt and pepper. Add the wine and simmer until evaporated, about 10 minutes.
Add the tomatoes and simmer gently, until the fat begins to separate from the sauce, about 15 minutes.
Bring a large pot of water to the boil. Cook the penne in the boiling salted water until al dente. Drain and transfer to a warmed bowl. Toss with the lamb sauce and cheese. Serve at once, serving additional cheese at the table.

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