Sometimes you just need some pasta. I mixed this up a bit using lamb and cream to do a take off of the lamb parpadelle at Bella Vita in Manassas. Lots of herbs, spice, and al dente pasta. I hope you like it.
1 28-oz can marinara sauce
1/2 red onion (any onion works), diced
3 cloves garlic
1 teaspoon basil
2 teaspoons Italian herbs
1/2 teaspoon red pepper flakes
1/2 teaspoon black pepper
1 pound ground lamb
12 oz Campanella pasta
1/4 cup cream
1/4 cup parmigiana Regina
3 tablespoons olive oil
In a 10 inch skillet on medium, add olive oil and lamb and brown; remove when done.
Add onions to pan and soften, about 4 minutes stirring occasionally.
Add garlic and cook for 2 minutes.
Add cooked lamb and simmer for 5 minutes.
Add pepper, red pepper, basil, and Italian herbs.
Add cream and stir; let simmer while pasta is cooking.
Cook pasta per package directions but undercook by 1 minute.
Add pasta to sauce and finish cooking.
Top with Parmesan cheese and serve.