Spring Lamb and Fennel Pasta
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pasta with lamb, fennel, and Calabrian chili paste, finished with a rich tomato sauce and fresh herbs. An elegant and flavorful spring pasta dish with Mediterranean influences.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 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)
- 1/3 cup panko breadcrumbs
- 2 teaspoons minced tarragon leaves
- ¼ teaspoon kosher salt
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Cook
- 1h
- Sodium
- 889mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 328mg
- Calcium
- 154mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 889MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.