Barilla® Collezione Orecchiette

with a Balsamic Lamb Ragout, Toasted Pine Nuts, Sage & Parmigiano Cheese

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Ingredients for 6 people

  • 1 box, Barilla® Collezione Orecchiette
  • 3 tablespoons extra virgin olive oil
  • 1 onion, diced
  • 6 sage leaves, chopped
  • 1 pound lamb, ground
  • ½ cup balsamic vinegar
  • 1 18-oz can crushed tomatoes
  • 1 cup water
  • salt and black pepper to taste
  • 1 tablespoon butter
  • ½ cup Parmigiano-Reggiano cheese, grated
  • ½ cup pine nuts, toasted
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  • Bring a large pot of water to a boil.
  • Meanwhile in a large skillet slowly cook onions and sage in olive oil until translucent, about 5 minutes.
  • Turn the heat up to medium-high; add lamb, brown very well.
  • Add the balsamic vinegar and reduce by ½, about 2 minutes.
  • To the skillet add tomatoes and water, season with salt and pepper.
  • Bring to a simmer; cook for about 15 minutes on medium heat.
  • Cook pasta according to package directions, drain and toss pasta with sauce then remove the skillet from the heat and fold in the butter and cheese.
  • Top with pine nuts before serving.
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