Pasta con Sugo di Costoletto D' Agnello

(Pasta with a Lamb Chop Sauce)


3 Med. Lamb chops
1 Med. Onion, white - chopped
2 Cloves Garlic - chopped fine
1/4 3 Tbl. Olive Oil - Extra Virgin
1 Lg. Tomato - chopped
Q. B.      Salt and pepper
1/2 Lb. Pasta such as Farfalle, or Shells
Q.B.     Parmesan cheese - freshly grated

Preparation of the dish

Put a pot of water up to boil.

Fry the lamb chops in olive oil, salt and pepper, turning once.  When  rare, remove from the heat and allow to cool.  Debone the chops, removing as much fat as possible.  Chop the meat into small pieces. Return the meat to the pan in which they were cooked originally.

Once the water is boiling add salt to the water then add the pasta.

Add the onion and garlic along with a small amount of olive oil if necessary to the chopped meat.  Cook over high heat for 1-2 minutes then add the tomatoes, stir briskly,  and cook for another 2 minutes.  Remove from the heat.

When the pasta is done al dente, remove a ladleful of the pasta water, and add to the fry pan with the lamb. Drain the pasta, then  add it to the pan.  Turn the heat to high and cook for 1 minute or so.  

Serve immediately, sprinkling each dish with a generous portion of freshly grated Parmesan cheese.

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Last Updated on:  08/28/01 10:26:41 PM