Pappardelle Pasta with Lamb

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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.

Useful Tools and Tips

• You will need a clean chopping board and utility knife to cut the veggies.
• For everyday pasta dishes, I often like to use my cast-iron skillet. And yet, you can also use a heavy bottom saute pan. Make sure to use a nice large one that can accommodate the boiled pasta as well.
• When making a sauce with tomatoes, I prefer to use my large Dutch-oven. The thick metal does a great job of cooking evenly, and the deep sides prevent the sauce from spattering all over the kitchen counter.
• I usually prefer to use a wooden spatula and toss things rather than stir to avoid breaking the tomatoes
• And, make sure to use the right size pasta pot with sufficient water when cooking pasta.

Ingredients and substitutes (Save/Pin)

• 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.

How to make Pappaderlle Pasta with Lamb in 15 mins (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 every single time

1. Use a large pot of water when boiling pasta to prevent a mess on the stovetop.
2. Use 4 times the amount of water for your pasta - For example, to boil one cup pasta use at least 4 cups water.
3. Always bring the water to the boil before adding pasta or the pasta will be sticky.
4. 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.
5. Never add oil to the pasta when cooking. This will create a non-stick surface on the pasta that prevents the sauce from sticking.
6. 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.
7. 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.
8. Pasta must be cooked "al dente", which means it must be tender yet have a bite.
9. 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.
10. 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

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Lamb with Pasta

Author: Veena Azmanov

5 from 11 votes

Print Pin Rate

Prep Time: 5 mins

Cook Time: 15 mins

Total Time: 20 mins

Calories: 488kcal

Adjust Servings Here: 4 servings

Description

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.

ADJUST SERVINGS HERE - 4 servings

Ingredients

• 250 grams (9 oz) Pappardelle Pasta or similar
• 250 grams (0.50 lb) Lamb cut into thin strips
• 1/2 cup Onion
• 1 Garlic small
• 1 1/2 tbsp Flour
• 1 cup Stock
• 1//2 cup Parmesan
• 1/2 cup Cheddar or Gouda
• 1/2 tsp Salt
• 1/2 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.

Equipment

Skillet

Spatula

Pasta Pot

Nutrition Information

Nutrition Facts

Lamb with Pasta

Amount Per Serving

Calories 488 Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 10g50%

Cholesterol 60mg20%

Sodium 655mg27%

Potassium 321mg9%

Carbohydrates 52g17%

Fiber 2g8%

Sugar 3g3%

Protein 23g46%

Vitamin A 298IU6%

Vitamin C 2mg2%

Calcium 130mg13%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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

Did you make this recipe? I'd love to hear about itMention @veenaazmanov or #tag on Instagram #veenaazmanov

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