The use of pappardelle provides the perfect vehicle for the spicy lamb meat without all the hassle of hand pulling your own noodles, because really who has time for that?! Cook, relax and enjoy!
What you’ll need:
1 medium red onion
2 long red chiles
8 oz ground lamb
6 oz pappardelle
few sprigs fresh cilantro
2 teaspoons cumin
2 tablespoons tamari
3 oz baby spinach
2 tablespoons rice wine vinegar
Bring a large pot of salted water to a boil. Peel then thinly slice red onion, and thinly slice thai chile.
Heat 1 teaspoon oil in a large skillet over medium high. Add lamb and cook, breaking up with a wooden spoon, until just cooked through, about 4 minutes. Season with salt and pepper and, using a slotted spoon, transfer to small bowl.
Meanwhile, add pasta to boiling salted water and cook until al dente, about 4 minutes. Drain pasta, reserving ½ cup pasta water. Pick cilantro from stems and cut lime into wedges.
Add 1 tablespoon oil to skillet. Add onion and cook, stirring, until tender and golden in spots, about 5 minutes. Add lamb, cumin, tamari, 2 teaspoon sugar and ½ of the chile. Cook until sauce is almost completely reduced, about 1 minute.
Add spinach to skillet and cook, stirring, until wilted, about 1 minute.
Add cooked pasta, pasta water, and vinegar to skillet and cook, tossing, until liquid reduces and coats pasta, about 2 minutes; season with salt. Serve pasta topped with cilantro and remaining chile. Serve with lime wedges. Enjoy!