Orecchiette Pasta with Ground Freedom Run Farm Lamb, Broccolini, and Pecorino

Recipe provided by the American Lamb Board | Serves 4-6

INGREDIENTS

• 1 tablespoon

• 1 tsp kosher salt

• 1 pound orecchiette pasta

• 1 bunch broccolini (about 12 ounces), cut into 1-inch pieces

• 3 tablespoons extra-virgin olive oil

• 1-1/4  pounds ground American Lamb

• 4 garlic cloves, minced

• 1/4 to 1/2 teaspoon dried red pepper flakes

• 3/4 cup grated Pecorino Romano or

• Parmigiano Reggiano cheese

DIRECTIONS

Bring about 6 quarts of water to a boil in a large pot and season it with 1 tablespoon of salt. Add the pasta and cook until almost tender but still a little underdone, stirring occasionally, about 7 minutes. Add the broccolini to the pot and cook 3 more minutes, until the pasta is al dente and the broccolini is bright green and crisp-tender. Drain, reserving about 1/2 cup of the cooking water.

Meanwhile, heat the olive oil over medium-high heat in a Dutch oven or other large pot. Add the American Lamb and break it up into small chunks. cook, stirring occasionally, until the American Lamb is deeply browned and a little crispy, about 10 minutes. Stir in the garlic and the pepper flakes (to taste), season with 1 teaspoon of salt, and cook about 1 minute longer.

Reduce the heat to medium-low and stir the pasta and broccolini into the pot with the American Lamb. Add the reserved cooking water and continue cooking about 1 to 2 minutes more, to allow the pasta to absorb the flavors. Sprinkle in about 1/2 cup of the cheese and stir to combine well. Serve the pasta in warm bowls with the remaining 1/4 cup of cheese sprinkled over the top.