How To Make Pici Pasta with Lamb Sauce
Pici pasta is hand-rolled Italian pasta, just like how the nonnas do it. In this recipe, it’s served with a hearty and meaty lamb sauce.
In a 10- to 12-inch deep sauté pan, heat the olive oil over high heat until almost smoking. Add the onion, carrot, pancetta, and basil, reduce the heat to medium-high, and cook until the pancetta has rendered its fat.
Season the lamb with salt and pepper; add to the pan; and cook, stirring occasionally, until browned on all sides. Add the wine and simmer for 5 minutes.
Add the tomato sauce and bring to a boil, then lower the heat to simmer and season with the salt and pepper. Cover and simmer gently for about 1 hour, until the meat is tender.
Meanwhile, shape the pasta into golf-ball-sized balls. One at a time, on a surface very lightly dusted with flour, roll each one into a rope ¼-inch thick and 16 to 18 inches long.
Cut the ropes into 5- to 6-inch-long pieces and set aside on a baking sheet dusted with semolina. Bring 6 quarts of water to boil in a large pot, and add 2 tablespoons of salt.
Drop the pasta into boiling water and cook for 7 to 8 minutes, until tender. Drain the pasta, toss into the pan with the sauce, and stir gently over medium-high heat for 1 minute.
Divide evenly among four warmed pasta bowls, and serve.
- Calories: 1016.84kcal
- Fat: 54.51g
- Saturated Fat: 17.45g
- Trans Fat: 0.04g
- Monounsaturated Fat: 25.98g
- Polyunsaturated Fat: 7.36g
- Carbohydrates: 83.34g
- Fiber: 6.75g
- Sugar: 7.39g
- Protein: 37.04g
- Cholesterol: 100.36mg
- Sodium: 1577.04mg
- Calcium: 189.61mg
- Potassium: 939.48mg
- Iron: 7.76mg
- Vitamin A: 184.09µg
- Vitamin C: 11.89mg
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