Casarecce with lamb and saffron ragout with sage pecorino cheese

Although not a traditional dish, this preparation uses all local ingredients of the Abruzzo region
60 min
4 People
60 min
INGREDIENTS for 4 people

11.5 oz Barilla Caserecce

4  tbsp extra virgin olive oil

5  sage leaves, sliced

½  onion, diced

¾ lb ground lamb

1 cup white wine

1 tsp saffron stems

One 18oz tin San Marzano Tomatoes

Salt and pepper to taste

½ cup Pecorino cheese, grated


Bring a large pot of water to a boil. Meanwhile, in a large skillet sauté the onions in olive oil over medium heat until translucent.  Add the sage and ground lamb and sear on high heat until golden brown.  Deglaze with white wine and when well reduced, add the tomatoes and 1 cup of water.  Bring to a simmer and season with salt, pepper and saffron. Let the sauce simmer for approximately 30 minutes, if needed add boiling water.  Cook the pasta according to the directions, drain and toss the pasta with the sauce and cheese.

Winter Dry Short
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