Lamb and Chestnut Ragù Penne: A Hearty Italian Comfort Dish

Pasta with Lamb and Chestnut Ragù

Category: Main Courses
Servings: 4

This rustic yet elegant Pasta with Lamb and Chestnut Ragù offers a harmonious balance of tender lamb, earthy chestnuts, and aromatic herbs, all brought together by a rich, creamy sauce. A delightful dish to indulge in during the colder months, it’s sure to impress your guests with its depth of flavor and heartwarming comfort.

Ingredients:

Instructions:

1. Prepare the Chestnuts:

   • Begin by scoring the chestnuts on their flat side. Arrange them on a baking tray lined with parchment paper. Roast them in the oven, removing the shells as soon as they are cool enough to handle. Set aside 4-5 chestnuts for garnish.

2. Prepare the Lamb:

   • Carefully separate the meat from the bone of the lamb shoulder or leg. Chop the lamb into small, bite-sized pieces, ensuring that each piece is uniform for even cooking.

3. Prepare the Vegetables and Aromatics:

   • Peel and finely chop the fresh ginger.
   • Clean the leeks, removing any tough outer layers, and slice them into thin rounds before roughly chopping them.
   • Dice the celery into small cubes for even cooking.

4. Cook the Vegetables:

   • In a large saucepan, heat a drizzle of extra virgin olive oil over medium heat. Add the chopped leeks, celery, and ginger. Stir occasionally, allowing the vegetables to soften and release their flavors. After about 5 minutes, stir in the chestnuts, breaking them into small chunks with a spoon.

5. Create the Ragù:

   • Lower the heat and continue cooking the vegetable and chestnut mixture for another 10-15 minutes, allowing the flavors to meld. Season with salt and freshly ground black pepper, and stir in the fresh thyme leaves. Add the saffron strands, letting them infuse their golden color into the mixture. Allow the ragù to cook for a further 5 minutes, then remove from heat.

6. Cook the Pasta:

   • Meanwhile, bring a large pot of salted water to a boil. Add the penne rigate and cook until just underdone (approximately 2 minutes less than the time indicated on the package). This will allow the pasta to finish cooking in the sauce, absorbing all the delicious flavors.

7. Combine the Pasta and Ragù:

   • Once the pasta is cooked, drain it, reserving a couple of ladles of pasta water. Add the pasta directly into the saucepan with the ragù. Pour in a little of the reserved pasta water to help create a creamy, rich consistency. Stir the pasta and ragù together, allowing the sauce to coat each piece of pasta. Cook for an additional 1-2 minutes, letting the pasta absorb the flavors.

8. Finish the Dish:

   • Stir in the fresh cream and the rosé wine, creating a luscious, velvety sauce. Adjust seasoning with salt, pepper, and more fresh thyme if desired. For an added touch, finely chop the reserved chestnuts and sprinkle them on top for a decorative finish.

9. Serve:

   • Plate the pasta in warm bowls, ensuring each serving is generously coated with the lamb and chestnut ragù. Garnish with fresh thyme leaves and a final grind of black pepper. Serve immediately for a rich and comforting meal.

Nutritional Information (Approximate per serving):

This Pasta with Lamb and Chestnut Ragù is a perfect example of how simple ingredients can come together to create a dish that’s as comforting as it is refined. With its balance of savory lamb, earthy chestnuts, and fresh aromatics, it’s a dish that feels like a cozy hug on a plate. Whether you’re serving it for a weeknight dinner or a special occasion, this pasta is sure to delight!