Maccheroni alla chitarra with lamb and pepper ragù

Ingredients

For 1 serving

• Durum wheat pasta75 g
• Leg of lamb100 g
• Bell peppers100 g
• Tomato passata100 g
• Garlic1 clove
• Rosemary1 g
• Pecorino5 g
• Red wine50 ml
• Saltto taste

Contains: gluten, lactose, sulphites,

In season: June – September

Method

1. Trim the visible fat and sinew from the leg of lamb and cut it into dice of about 1 cm. Peel and crush the garlic; strip the rosemary needles and chop them.
2. Wash the peppers, remove the stalk, seeds and white membranes and cut them into thin strips.
3. Brown the lamb with the garlic and rosemary in a non-stick pan over medium-high heat for 5–6 minutes, until golden on all sides; discard the garlic.
4. Deglaze with the red wine and let it bubble for 2 minutes, then add the peppers, the tomato passata and a pinch of salt. Cover and cook over low heat for 1 hour, stirring now and then and adding a splash of water if it dries out, until the meat is very tender.
5. For the last 15 minutes bring the pasta water to the boil, salt it and cook the maccheroni alla chitarra until al dente.
6. Drain and toss them in the ragù over high heat for a minute; serve with the grated pecorino.