This pappardelle pasta with lamb recipe is comfort food and dinner in just 15 minutes. Thin strips of lamb cooked in a creamy rich white sauce. Perfect when you need a super-quick meal using ingredients you probably already have in your kitchen.
Did you catch me live on Facebook making this dish today? It was my first live video and I was nervous. I think my biggest fear was that there will be no one on the other side of the screen or worst yet I would be so nervous I'd screw up a simple and easy recipe. BUT, none of that happened. In fact, it was fun and I really enjoyed it.
One of the things on my list for this year is to do live videos. You know everybody thinks it's the thing to do these days. I make so many videos but none of them have me in it so this is different. Personally, a live video has more of me and less of the dish and that feels kinda weird.
About this recipe
Can you think of a pasta dish in less than 15 minutes? Yes, this lamb pasta can't be simpler. The ingredients are simple and easy to find and you probably already have them in your pantry.
If you don't have lamb try using chicken. In fact, we did this with chicken as well with the addition of peas and olives in it. Today, I used pappardelle pasta but any similar pasta works just as well.
The pasta takes about 10 minutes to cook while the sauce takes 12 minutes so this dish comes together in less than 15 minutes. Perfect for busy days or on those lazy days.
Ingredients and substitutes
- Onions - I highly recommend red or Spanish onions. These are sweet and caramelize beautifully in the sauce.
- Olive oil - To me, it has to be a good quality olive oil when making pasta. I use extra virgin, cold-pressed olive oil. That's simply a personal preference.
- Basil - adds to the freshness of the dish.
- Pasta - Today I'm using pappardelle but you can use any similar pasta or even penne pasta.
- Cheese - I am using some parmesan and cheddar today. Parmesan adds a nice nuttiness to the pasta. I love the sharp cheddar but you can also use any Dutch cheese as well.
Step by step instructions (Save/Pin)
- Boil the pasta in salted water until al dente
- In a skillet or cast-iron pan saute the lamb for 2 to 3 minutes until browned
- Then add the onion - saute a minute
- Add the garlic - saute a minute more
- Add the flour - cook for a minute
- Gradually add the stock a little at a time stirring to ensure you have no lumps - about 2 minutes more.
- Season with salt and pepper.
(note - stocks and cheeses contain salt so under season now) - Then add the Parmesan, cheddar, and butter.
- Add the cooked pasta. Toss everything to coat.
- Finally, add basil.
- Taste and adjust seasoning.
10 tips for cooking pasta perfectly
- Use a large pot of water when boiling pasta to prevent a mess on the stovetop.
- Use 4 times the amount of water for your pasta - For example, to boil one cup pasta use at least 4 cups water.
- Always bring the water to the boil before adding pasta or the pasta will be sticky.
- Salt the water generously more than you think you need as this is the only time you will be able to season the pasta on its own.
- Never add oil to the pasta when cooking. This will create a non-stick surface on the pasta that prevents the sauce from sticking.
- Pick the right pasta for the right sauce. For example, long pasta such as spaghetti for oil and tomato-based sauces, or penna and large shapes for cream and meat-based sauces.
- The pasta cooking time on the package is a suggestion - always taste pasta to know if it's done. Most dry pasta takes about 10 to 12 minutes while fresh pasta often takes less than 2 minutes.
- Pasta must be cooked "al dente", which means it must be tender yet have a bite.
- If you plan to cook pasta long before serving, it's a good idea to keep it a minute underdone as it will continue to cook with the residue heat in the sauce.
- Never drain the pasta into a colander and never rinse the pasta. Instead, remove the pasta from the pot (preferably directly into the sauce).
Frequently asked questions
This pasta will keep in the fridge for 4 to 5 days. When you need to reheat it - add a few tablespoons of water to help the starch in the sauce blend again.
Boil water with salt in a large pot at least 4 times the quantity of pasta. So, 1 cup pasta would need at least 4 cups of water.
Once the water comes to a boil, add the pasta and give it a good stir.
Let the pasta cook for about 8 to 12 minutes.
The best way to check pasta is to taste it. It has to be Al Dente - meaning soft but still have a bite.
Drain the pasta and set aside until ready to use it into the sauce.
You can certainly add green peas or try spinach or similar greens. These take the same time of about 3 minutes to cook.
Yes, of course, in fact, I made a similar recipe chicken with pasta in 15 minutes. You must check it out.
You can add cream to make it a rich and creamier sauce, but as you can see in the video below, it is really not necessary. The sauce coats the pasta beautifully and the flour and stock make the sauce rich and creamy.
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Description
Ingredients
- ½ lb (250 g) Pappardelle Pasta or similar
- ½ lb (250 g) Lamb cut into thin strips
- ½ cup Onion
- 1 Garlic small
- 1 ½ tbsp Flour
- 1 cup Stock
- 1//2 cup Parmesan
- ½ cup Cheddar or Gouda
- ½ tsp Salt
- ½ tsp Pepper
- 6 Basil leaves
Instructions
- Boil the pasta in salted water until al dente
- In a skillet or cast-iron pan saute the lamb for 2 to 3 minutes until browned
- Then add the onion – saute a minute
- Add the garlic – saute a minute more
- Add the flour – cook for a minute
- Gradually add the stock a little at a time stirring to ensure you have no lumps – about 2 minutes more.
- Season with salt and pepper.
- (note – stocks and cheeses contain salt so under season now)
- Then add the Parmesan, cheddar, and butter.
- Add the cooked pasta. Toss everything to coat.
- Finally, add basil.
- Taste and adjust seasoning.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
