1 (14 1/2-ounce) can fat-free, less-sodium chicken broth
8 cups hot cooked penne (about 1 pound uncooked tube-shaped pasta or other short pasta)
1/2 cup (2 ounces) grated fresh Pecorino Romano cheese
How to Make It
Heat oil in a large Dutch oven over medium heat. Add onion, bell peppers, and garlic. Cover and cook 12 minutes, stirring occasionally. Remove onion mixture from pan.
Add lamb to pan; cook over medium heat until browned, stirring to crumble. Drain. Wipe drippings from pan with a paper towel. Return onion mixture and lamb to pan. Add wine; bring to a boil. Cook 10 minutes or until liquid almost evaporates.
Add tomatoes, 3 tablespoons parsley, salt, crushed red pepper, bay leaves, and broth; bring to a boil. Reduce heat; simmer 10 minutes. Discard bay leaves. Add pasta and cheese; toss to coat. Sprinkle with 1 tablespoon parsley.
This recipe was surprisingly fantastic!! I made a few changes since i was cooking for 2 but this basic recipe is great!! I let it simmer longer so the flavors melded more and served the pasta and cheese separately!
This is truly outstanding, and I'd serve it to anyone. I did make two changes: left the wine in rather than cook it off, and used 1 cup of fresh chopped tomatoes and a 1/2 TB of tomato paste in place of crushed tomatoes. I think that added to texture and taste wonderfully. Next time I might make polenta instead of pasta. Served with steamed zucchini and breadsticks.
We liked this recipe pretty well and probably will make again. I left out the peppers since we are not fans of those. Make sure you cook your pasta very al dente since it will soak up much of the sauce. Will probably add more crushed tomatoes and more meat next time.
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