Casarecce with lamb and saffron ragout with sage pecorino cheese
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.
