Recipe Provided By"Feasting at Home"
- 8 ounces Bucatini pasta (or substitute any pasta)
- 1 pound ground American Lamb
- 2 teaspoons smoked paprika
- 1-1/4 teaspoons kosher salt
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1/2 teaspoon fennel seeds
- 1/4 to 1/2 teaspoon cayenne or chili flakes
- 2 tablespoons olive oil, divided, plus more for drizzling
- 4 large garlic cloves, rough chopped
- 1 roasted red bell pepper, peeled, sliced
- 1/4 cup Kalamata olives, cut in half lengthwise
- Salt, pepper and chili flakes, to taste
- 1 bunch chopped parsley (or sub half of this with mint leaves)
- Lemon zest
Cook pasta according to directions; strain, set aside.
For the Merguez sausage: In a medium bowl, add lamb, paprika, salt, cumin, coriander, fennel and cayenne; mix well with a wet hand.
In a large skillet, heat oil over medium heat. Using wet hands break lamb sausage apart into roughly 1-inch pieces; drop into pan, browning on all sides, reducing heat if necessary. Using a slotted spoon, place cooked lamb on a paper towel-lined plate; blot, set aside.
Wipe pan clean. Add another tablespoon of oil; return to medium heat and add garlic. Cook 2 to 3 minutes until golden and fragrant. Add pasta, sausage, roasted pepper, olives and a generous drizzle of oil, coating pasta well so it doesn’t stick to pan; warm through. Season with salt, pepper and chili flakes.
Stir in fresh parsley right before serving. Taste, adjust salt and garnish with lemon zest. Divide among 4 bowls.
USDA recommends the following time and temperature parameters
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest