Michael Symon's Stove Top Pastitsio

By kimvess

Ingredients

• 3 tablespoons Extra Virgin Olive Oil
• 1/2 pound Lamb Sausage (casing removed and crumbled finely)
• 1/2 medium Yellow Onion (diced)
• 3 Garlic cloves (sliced)
• Salt and Pepper
• 4 tablespoons Tomato Paste
• 2 teaspoons Red Chili Flakes
• 1 teaspoon freshly grated Nutmeg
• 1 bunch fresh Parsley (leaves torn and roughly chopped)
• 1/2 cup Heavy Cream
• 1 pound fresh Penne
• 1/2 cup freshly grated Parmigiano-Reggiano

Details

Servings 1
Adapted from beta.abc.go.com

Preparation

Step 1

step 1

ingredients 3 tablespoons Extra Virgin Olive Oil
1/2 pound Lamb Sausage (casing removed and crumbled finely)
1/2 medium Yellow Onion (diced)
3 Garlic cloves (sliced)
Salt and Pepper
4 tablespoons Tomato Paste

instructions Bring a large pot of salted water to a boil. In a large saute pan, heat the olive oil over medium-high heat. Once the oil is smoking, add the lamb and let sit in the pan to caramelize, about 2 minutes. Add the onion and the garlic and season with salt. Cook for 2 to 3 minutes until the lamb is well browned. Add the tomato paste and continue to cook for 1 minute.

step 2

ingredients 2 teaspoons Red Chili Flakes
1 teaspoon freshly grated Nutmeg
1 bunch fresh Parsley (leaves torn and roughly chopped)
1/2 cup Heavy Cream

instructions Season the mixture with salt, pepper, red chili flakes and freshly grated nutmeg. Add half of the chopped parsley and cream and stir to combine.

step 3

ingredients 1 pound fresh Penne

instructions Meanwhile, cook the fresh pasta for 3 to 4 minutes in the boiling salted water (or one minute short of package instructions). Strain the pasta from the water and add to the lamb sauce and toss to coat. Add a ladle of pasta water to loosen sauce, if needed.

step 4

ingredients 1/2 cup freshly grated Parmigiano-Reggiano

instructions Serve with a garnish of parsley and grated Parmigiano-Reggiano.