Lamb Bolognese with Campanella Pasta

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.

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