Quick & Easy

Spicy pasta with lamb, anchovies and rosemary

This delicious recipe uses orecchiette, a traditional pasta from southern Italy's Puglia region, where it is made from semolina, and is served with oil, sausage and leafy greens.
spicy pasta with lamb, anchovies and rosemary



1.Squeeze sausage meat from casings; discard casings. Break meat into small pieces.
2.Heat half the oil in a large frying pan over high heat; cook lamb until browned all over and cooked through. Remove from pan; drain on absorbent paper. Cover to keep warm.
3.Meanwhile, cook pasta in a large saucepan of boiling water until tender. Drain, reserving 1/2 cup of the cooking liquid. Return pasta to pan; cover to keep warm.
4.Heat extra oil in same cleaned frying pan over medium heat; cook garlic, anchovies, chilli and rosemary until chilli is soft. Add tomato; cook until heated through.
5.Add tomato mixture to pasta with lamb, rocket, reserved cooking liquid and 1/2 cup of the cheese; toss well. Season to taste. Serve pasta topped with remaining cheese.

You can use any Italian-style sausages in this recipe. Orecchiette is named after its shape (from the Italian meaning ‘little ears’) as it resembles tiny ears. Because of its chewy texture it is good in salads, but its concave shape is also good for holding pasta sauces.


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