LAMB SAUSAGE PASTA RECIPE RECIPES

Steps:

• Trim thick stems from broccoli rabe and reserve for another use (like a stir-fry). Coarsely chop greens and remaining tender stems; set aside.
• Heat oil in a large Dutch oven or other heavy pot over medium-high. Using your hands, grab small clumps of sausage (you’re going for rustic meatballs about the size of a golf ball) and add to pot. Cook, turning each piece as it becomes crusty, until deeply golden brown all over, about 4 minutes. Using a slotted spoon, transfer sausage to a plate, leaving fat behind. Remove pot from heat and reserve. If sausage has given off a lot of fat, tip some of it into a bowl; you want about 2 Tbsp. left in the pot (save the rest for another use—like frying eggs).
• Meanwhile, cook pasta in a large pot of generously salted boiling water, stirring occasionally, until just shy of al dente, about 1 minute less than package directions (it’ll finish cooking in the sauce). Drain pasta, reserving 1½ cups pasta cooking liquid.
• Set reserved pot with fat over medium-low heat. Add garlic and cook, stirring and scraping up any browned bits, until softened slightly, about 2 minutes. Add reserved broccoli rabe, season with salt and pepper, and cook, stirring, until greens are wilted and bright green, about 4 minutes. Return sausage to pot along with any juices on the plate. Break up sausage into smaller but still coarse pieces with a wooden spoon.
• Add butter, pasta, and ¾ cup pasta cooking liquid to pot. Cook, tossing often and adding more pasta cooking liquid a tablespoon or two at a time if needed, until pasta is coated in sauce, about 3 minutes. Remove from heat, add lemon zest and lemon juice, and toss to coat.
• Divide pasta among bowls and top with pistachios and Parmesan.

Steps:

• Cut open the sausages and scrape the meat into a bowl. Cut the onion in half, then cut each half into small pieces.
• Heat the oil in a heavy-based saucepan, add the onion and reduce the heat. fry the onion for 5 minutes, stirring it with a wooden spoon, until it is quite soft. add the sausage meat, garlic and fennel seeds, and fry for another 15 minutes. Break the meat up into small pieces with the spoon as you fry it.
• Add the tomatoes, fresh herbs and sugar, then bring up to a simmer, so that it is gently bubbling away. Stir every now and then.
• While the sauce is cooking, bring a big pan of water to the boil, add the pasta and bring back to the boil. Cook the pasta according to the pack instructions. Drain in a colander – ask an adult to help with this – then carefully tip the pasta back into the pan. add the pasta to the sauce and stir everything together. Sprinkle the cheese over the top and serve immediately.