Rigatoni Sardi (Pasta with Lamb, Fennel and Basil Sauce)
My mom is British, so I grew up eating lamb. Lamb is largely grass fed even if it’s not labeled that way, so you benefit from the higher ration of Omega 3 to Omega 6 fats that lamb has compared to other farmed meats or poultry. It’s just slightly lower than salmon. This is a recipe I improvised from a restaurant special that makes good use of the fresh basil and fennel in the garden at this time of year. Mushrooms (fungi) have been shown to lower the risk of neurodegeneritive diseases as well as helping the immune system, so add them liberally!
Rigatoni Sardi (Dairy and Gluten-Free options)
Ingredients:
2 T olive oil
1 bulb fennel, thinly sliced
10-12 ounces ground lamb
1 tsp anchovy paste or canned, mashed anchovy
3 cloves garlic, minced
1/2 cup white wine
1 cup thinly sliced basil
1/8 tsp turmeric (optional, keeps basil green)
1/2 cup broth
1 cup mushrooms sliced
Truffle salt or sea salt to taste
Pasta of your choice. I’m a fan of Jovial Brown Rice Farfalle.
Nutritional yeast for serving
Directions:
- In a sauté pan, sauté the fennel in 1 T olive oil until soft and slightly browned. Remove from pan.
- Add a little more oil and the anchovy paste, stir for a moment, then add the ground lamb and brown. When lamb is browned, add garlic and sauté until soft.
- Add wine and cook until has evaporated.
- Return fennel to the pan along with broth, basil, and turmeric. Simmer for a couple of minutes. Then take off heat.
- While pasta is cooking, sauté mushrooms and add to the sauce.
- When pasta is al denté, drain and then add it to the pan along with a little cooking water. Cook and stir for a minute or two so that sauce thickens. Serve with nutritional yeast sprinkled on top.
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