Recipe: Tasty Lamb and sausage pasta


Lamb and sausage pasta. The Best Italian Lamb Pasta Recipes on Yummly Italian Chicken Casserole, Lasagna With Spicy Pork Italian Sausage, Italian Sausage With Pasta And Herbs Lamb Sausage Pasta. Everyone knows that tomato and basil are the best of flavour friends, but I recently discovered that this flavour combination also marries beautifully with lamb.

Lamb and sausage pasta Great recipe for Lamb and sausage pasta. I had some left over lamb and spinach from the lamb burger recipe and needed to make something that was quick. It only took until the noodles boiled and a few extra minutes to heat up the meat and spinach to cook! You can have Lamb and sausage pasta using 6 ingredients and 4 steps. Here is how you cook it.

Ingredients of Lamb and sausage pasta

  1. You need 1/2 lb of ground lamb (I used leftovers from my lamb burger recipe).
  2. You need 1 box of vegetable rotini pasta.
  3. It's 1/2 packages of frozen spinach.
  4. It's 1 of Johnsonville andouille chicken sausage link.
  5. You need of feta cheese.
  6. Prepare of cheese to top.

While pasta is cooking, make the sausage. Place ground lamb, salt and spices in a medium bowl and mix well with a wet hand. In a large skillet, heat oil over medium heat. Using wet hands break lamb sausage apart, into roughly one inch pieces and drop into pan, browning on all sides, turning heat down if necessary.

Lamb and sausage pasta step by step

  1. Boil pasta until soft.
  2. Heat up sausage in a skillet, add thawed spinach and cooked lamb pieces. (If not using leftovers cook ground lamb and add to spinach and sausage).
  3. Drain pasta and add the sausage, lamb and spinach.
  4. Top with pasta sauce and cheese.

For a pasta dish with sausage that's bold and rustic, easy to whip up for dinner but intriguing enough for entertaining (the recipe can be doubled), I opted for merguez, the North African lamb sausage The trick is having a market that sells merguez, or order it in bulk online to keep a supply in the freezer To the merguez, I added the flavors of Morocco: mint, garlic, lemon, sun-dried. Add the marinara; bring to a boil. Cover and reduce the heat to low. Meanwhile, bring a large pot of water to a boil. Serve at once, passing additional cheese at the table.

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