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Spring Lamb and Fennel Pasta in skillet with scoop out of it.
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5 from 7 votes

Spring Lamb and Fennel Pasta

Cook Time1 hour
Total Time1 hour
Servings: 8
Author: Alex Snodgrass

Ingredients

For the Pasta:

  • 8 ounces mezze maniche or rigatoni pasta
  • 2 tablespoons extra virgin olive oil
  • 1 pound ground lamb
  • 1 cup small diced bulb of fennel
  • 4 garlic cloves, minced
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 teaspoons anchovy paste
  • 2 tablespoons tomato paste
  • 2 tablespoons Calabrian chili paste
  • 2/3 cup dry white wine
  • 24 ounces cherry tomatoes
  • One 8-ounce can tomato sauce
  • 2 tablespoons minced tarragon leaves
  • 1 tablespoon minced parsley leaves
  • 8 ounces of fresh mozzarella, sliced thin
  • Fennel fronds, for garnish

For the Breadcrumb Topping:

  • 1/3 cup panko breadcrumbs
  • 2 teaspoons minced tarragon leaves
  • 2 tablespoons extra virgin olive oil
  • ¼ teaspoon kosher salt

Instructions

  • Preheat the oven to 400°F and bring a large pot of water to a boil.
  • When your water reaches a boil, add the pasta and cook until al dente according to package directions.
  • Meanwhile, heat the oil in a large, deep oven safe skillet (or 3.5 qt braiser) over medium-high heat. Add the ground lamb and cook, breaking up the meat into smaller pieces, until cooked through and no longer pink, 6 to 8 minutes. Drain off excess fat.
  • To the lamb mixture, add the fennel, garlic, salt, and pepper and cook, stirring, until the fennel is tender, about 4 minutes.
  • Add the anchovy paste, tomato paste and Calabrian chili paste and toss until well combined. Pour in the white wine and continue to stir until the wine has reduced by half, about 2 minutes.
  • Add the cherry tomatoes, tomato sauce, tarragon, and parsley and stir to combine. Reduce the heat to medium and cook, covered, for 5 minutes. The cherry tomatoes should begin to blister and some will burst.
  • Using a potato masher or back of a spatula, gently smash the cherry tomatoes until they all burst open, releasing their juices. Stir until well combined. Reduce to heat to low and cover until the pasta is ready.
  • Drain the pasta and add the cooked pasta to the sauce and toss until the pasta is well coated in the sauce. Add the sliced mozzarella across the top of the pasta.
  • Next, prepare the breadcrumbs. In a small bowl, combine the panko, tarragon, olive oil, and salt until well combined. Sprinkle the mixture over the top of the mozzarella.
  • Transfer to the oven and bake until the mozzarella is melted and the panko is golden brown, 10 to 12 minutes. Remove from the oven and let rest for 10 minutes, this allows it to cool a bit and the sauce to thicken. Finish with fennel fronds over the top of the pasta and serve!