Che buono! Celebrate World Pasta Day with ribbon-like pasta

An ideal time to enjoy delicious pasta dishes that bring people together, would you like to recommend pasta recipes to celebrate World Pasta Day 2024?

Try this rich and creamy dish featuring slow-cooked pulled lamb, enhanced by a blend of traditional Italian flavors with Chef Mahfouz Sheikh's unique touch. Juicy lamb and hearty pasta create a perfect balance, capturing the essence of Italian cuisine with warmth and depth. Pulled Lamb Pappardelle Pasta Recipe

(Pulled Lamb Pappardelle Pasta)

For Pulled Lamb:

2 pounds lamb shoulder, boneless

2 tbsp olive oil

1 onion, chopped

3 cloves garlic, finely chopped

1 carrot, chopped

2 celery stalks, chopped

1 can (14 ounces) chopped tomatoes

1 cup red wine (optional)

2 cups beef or lamb broth

1 tablespoon fresh rosemary, chopped

1 tablespoon fresh thyme, chopped

Salt and pepper to taste

For pappardelle:

12 ounces pappardelle pasta

Grated Parmesan cheese (for serving)

Fresh parsley, chopped (for garnish)

Instruction

Prepare Pulled Lamb:

Heat olive oil in a large pot over medium heat.

Add the lamb shoulder and sear until browned on all sides, about 5 minutes per side. Remove the lamb and set aside.

Add onion, garlic, carrot and celery to the same pot. Sauté until vegetables are tender, about 5-7 minutes.

Add the chopped tomatoes, red wine (if using), broth, rosemary, thyme, salt and pepper and stir.

Return the lamb to the pot, making sure it is mostly submerged in the liquid. Bring to a boil, then cover and simmer over low heat for about 3 hours, or until the lamb is tender and easily pulled apart with a fork.

Cook the Pappardelle:

About 20 minutes before the lamb is ready, bring a large pot of salted water to a boil.

Cook pappardelle according to package directions until al dente. Drain the water, reserving some pasta water.

Mix:

Remove the lamb from the pot and shred it using two forks. Add the shredded lamb back to the sauce and mix well.

If the sauce is too thick, add a little of the remaining pasta water to reach your desired consistency.

Serve:

Toss cooked pappardelle with pulled lamb mixture until well coated.

Place the pasta on a plate and top with grated Parmesan and chopped parsley.