Pasta With Lamb, Peppers And A Little Pecorino

Pasta With Lamb, Peppers And A Little Pecorino

Ever since the Great Lisle Flood of 2013, I've been cooking for a group most nights. Some nights it is just my neighbors who are now my housemates. Other times it is for them, plus other neighbors from down the block. These dinners aren't as big as my old Wednesday Night Dinners, but it is fun to cook for a  crowd again. 

For a number of years, I hosted a dinner every Wednesday night. Often I had no idea how many were coming. These dinners took place every Wednesday for almost ten years. 

Happy to have their picture taken with the chef in 2003

Most of the regulars came every week. There were a number of people who would attend occasionally, often without prior notice.  There were some nights when I ended up with five or six more people than I planned for. It is helpful to have a number of quick little pasta dishes to make when you have unexpected guests.

This recipe is an example of a real quick cooking dish. Now, when you hear ‘pasta with lamb, peppers and a little pecorino', I am not talking dirty. Get your mind out of the gutter! Pecorino is a Italian cheese that’s good for grating over pasta. Sheesh!

You can even cook a package of frozen vegetables and then toss them with the pasta, meat and cheese if you are worried about your weight - I don’t mind.

1 lb. ground lamb

1 green pepper - chopped fine

1 onion - chopped fine

2 cloves of garlic - chopped fine

1 cayenne pepper - chopped fine

or 1/4 tsp. of red pepper flakes

1 tsp. white pepper

salt to taste

1/2 cup white wine

1-1/2 cups pecorino romano - freshly grated

1/4 cup parsley - chopped fine

1 lb. corkscrew pasta

Preparation

Heat a cast iron skillet. Add the ground lamb and brown it gently over medium-low heat. When the beef is about half cooked add the green pepper, cayenne pepper, white pepper, onions and garlic. Stir and continue to cook until the lamb is cooked and the onions are translucent.

Add the white wine and simmer about five minutes. Toss the beef mixture and the pasta in a large bowl (Tip: this dish will be much more pleasing if the pasta is cooked prior to tossing it with the beef). Add the cheese, parsley, salt and pepper. Toss to mix well and serve immediately.

Serving

Pick out a bold, spicy Zinfandel from California to serve with this pasta. In addition, you want a crisp tossed salad, fresh bread with lots of butter. You know, a little soup would make a  nice addition to this wonderful meal. For dessert, place a fruit salad made with several different kinds of melon on the table.