Creamy Lamb & Fennel Pasta with Cockscomb Noodles | Created By Cody
Creamy Lamb & Fennel Pasta with Cockscomb Noodles
25 mins prepServes 4
A rich and creamy pasta dish featuring browned lamb neck, sautéed vegetables like carrot, celery, fennel, and onion, simmered in a white wine and heavy cream sauce, and finished with pasta and Parmesan.
1: Mise en place - brunoise or small dice one carrot, one celery stalk, half a small fennel bulb, and one white onion.
2: Lamb fabrication - cube up the lamb neck, season with salt and pepper and a pinch of flour, then toss till lightly coated. Trim off any excess lamb fat and reserve.
3: Pasta - cook your pasta to the box instructions minus 1 minute! Take the pasta out a little early and reserve about a cup of the pasta water.
4: Pan work - in a sauté pan on medium-high heat, add in the lamb fat and a tiny splash of vegetable oil. Add in the lamb once the pan is hot and let sit for a minute before jostling. You want to develop some nice browning but you don’t want to over agitate by moving too much. Remove the lamb once browned then add in your veggies and sauté until fragrant. Add in a teaspoon of tomato paste, stir in and cook for another 2 minutes. Add in a sprig of rosemary, turn the heat on high and add in 3/4 cup of white wine. Reduce by half then add 1 cup of heavy cream. Reduce by half and add salt and pepper. Stir in the lamb and cook on low for 5 minutes. Stir in the pasta and cook for another minute, adding pasta water to loosen the sauce if needed.
5: Plate - serve on warm plates and garnish with lemon zest, black pepper and a generous amount of Parmesan.
