Fusilli with Lamb and Pepper Sauce

Fusilli col Sugo di Agnello e Peperoni

Preparation info
  • Serves

    4

    as a main course
    • Difficulty

      Medium

    • Ready in

      3 hr

Appears in
How to Cook Italian

By Giuliano Hazan

Published 2005

  • About

Ingredients

  • ½ small yellow onion
  • 12 ounces boneless lamb shoulder or shank
  • 3

Method

  1. Peel and finely chop the onion. Cut the lamb into ¼-inch dice. Put the olive oil and onion in a heavy-bottomed saucepan and place over medium-high heat. Sauté, stirring occasionally, until the onion turns a rich golden color, about 5 minutes.
  2. Chop enough rosemary leaves to measure 1