This quick and delicious dish can be made with regular linguine or quinoa linguine. Or, frankly, it can be added to any type of pasta, cauliflower, or even enjoyed on its own. I love quinoa linguine — it tastes fantastic and it has far fewer calories than regular pasta, which I also love dearly. It’s a nice balance point. I don’t feel fluffy after eating quinoa pasta, but it still fills me with that “I just ate pasta happy feeling”.
Time: 15 minutes
Serves: 2 hungry people/4 people on a diet
- 1 package [quinoa] linguine
- .5 lbs. ground lamb (80/20)
- 1 jar of Rao’s marinara sauce
- 2 Tb. olive oil
- 1 tsp. salt (+ salt for the boiling water)
- 1/2 Tb. crushed red pepper flakes
- 1/2 tsp. ground black pepper
- 1 Tb. minced garlic (buy it in a jar)
- Freshly grated parmesan (to your liking)
First, fill up a large pot with water and put it on a hot stove. You want to get the water boiling for the pasta as quickly as possible.
While the water is heating up, place another big pan on the stove and add 2 Tb. of olive oil. I never actually measure the olive oil. Use less olive oil if you want a leaner pasta, and more if you want a wonderful oil wonderland. I use enough so that a thin layer coats the bottom of the pan. Add the red pepper flakes and minced garlic. Make sure the stove is on medium so the garlic doesn’t burn.
After about two minutes, the garlic should start to cook and the red pepper flakes will give off a lovely heated aroma. At this point, you can add the ground lamb.
Using a spatula, (I use a flat wooden spatula) break up the lamb into small pieces and sprinkle with salt and black pepper.
Cook for about three minutes on medium high, until the lamb is browned. After the lamb is browned, pour the can of Rao’s marinara sauce over the lamb. Do not be upset that you’re paying $8 for a can of pasta sauce. It is the best. It will change your life. And I am not being paid to say this!!!
Mix it all up and turn the temperature down to simmer. Simmer until the pasta is cooked, stirring occasionally.
Once the water is boiling, throw a pinch of salt into the water, and add the pasta. Follow the directions for the pasta. Rinse, drain, and return to the pot.
Enjoy [top with freshly grated parmesan]:
One thought on “Lamb Ragu with Linguine”
So delicious! I wish my husband would eat lamb….