This lamb pasta is a fresh take on classic flavours

This pasta is easy to put together and full of tasty ingredients.

Orecchiette with lamb. Adriatico by Paola Bacchia (Smith Street Books, $55). Photography by Paola Bacchia

Paola Bacchia

less than 2 min read

2:53PMJanuary 21, 2025

The Weekend Australian Magazine

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This simple dish from Monte Sant’Angelo, in northern Puglia, is a regular in my kitchen.

Try too my other pasta dishes: spaghetti montepulciano and linguine with walnut pesto.

Orecchiette is a perfect with these simple ingredients. Photography by Paola Bacchia

Adriatico by Paola Bacchi (Smith Street Books, $55) features dishes of the Italian coast.

Orecchiette with lamb, tomatoes and rocket

Ingredients

• 1 tablespoon extra virgin olive oil, plus extra to serve
• ½ brown or white onion, finely diced
• 300g good-quality minced lamb
• 80ml (1/3 cup) dry white wine
• 300g cherry tomatoes, quartered
• Sea salt
• 300g dried orecchiette
• Large handful of rocket leaves
• Freshly ground black pepper (optional)
• 60g grated aged pecorino, or to taste

Method

1. Heat the olive oil in a large frying pan over medium-low heat, add the onion and cook gently for about 10 minutes, until softened, translucent and pale gold. Add the lamb and cook, stirring frequently, until the meat is browned all over.
2. Increase the heat to medium-high and add the wine. Let it bubble away and, when it starts to reduce, add the tomatoes. Reduce the heat to medium-low and continue to simmer as you cook the pasta. Add salt to taste.
3. Bring a large saucepan of salted water to the boil and cook the orecchiette until al dente, following the instructions on the packet.
4. Drain the pasta and add it to the sauce, stirring well to coat. Stir in the rocket and season with pepper (if using). Divide the orecchiette among warmed plates, scatter with plenty of pecorino and finish with a good drizzle of extra virgin olive oil.

Serves 4 as a first course or 2 as a main