Ingredients
½ cup pine nuts
2 tbsp. olive oil
1 lb. ground lamb
Salt and pepper
1 bay leaf
1 strip of orange zest (once around an orange with a vegetable peeler)
1 large shallot, finely chopped
4 cloves garlic, grated or finely chopped
1 tsp. (about 1/3 palmful) fennel seeds
1 tsp. (about 1/3 palmful) crushed red pepper
½ tsp. ground allspice
½ tsp. ground cumin
2 tbsp. tomato paste
1 can (about 15 oz.) crushed or chopped Italian tomatoes
1 cup chicken stock
½ cup sweet (red) vermouth or fruity red wine
1 lb. egg tagliatelle or other long egg pasta (such as fettuccine or pappardelle)
1 cup grated Pecorino Romano
About 2 tbsp. each finely chopped fresh flat-leaf parsley and mint
1 cup sheep’s-milk ricotta or cow’s-milk ricotta
Finely grated Pecorino Romano (if using sheep’s-milk ricotta) or Parmigiano-Reggiano (if using cow’s-milk ricotta)
Preparation
Step 1
Bring a large pot of water to a boil for the pasta.
Step 2
In a small skillet over medium heat, or in a toaster oven, toast the pine nuts, stirring often, until golden and fragrant, 4 to 5 minutes. Coarsely chop.
Step 3
In a large skillet or Dutch oven, heat the oil, two turns of the pan, over medium-high. Add the lamb. Cook, stirring occasionally and breaking up the meat with a spoon, until browned, about 5 minutes; season with salt and pepper. Add the bay leaf, orange zest, shallot, garlic, and spices. Cook, stirring often, until the shallot softens, 2 to 3 minutes. Add the tomato paste. Stir until fragrant, about 1 minute. Add the tomatoes, stock, and vermouth. Reduce heat to a simmer. Let simmer while you cook the pasta.
Step 4
Salt the boiling water and add the pasta. Cook until 1 minute shy of the package directions. Scoop out about 1/2 cup of the pasta cooking water, then drain the pasta.
Step 5
Discard the bay leaf and orange zest from the sauce. Add the pasta, 1 cup Pecorino Romano, and the herbs. Toss until evenly incorporated; add pasta cooking water if the pasta is too dry.
Step 6
Serve the pasta in shallow bowls. Top with the pine nuts, ricotta, and more grated cheese to mix into the pasta as it’s eaten.
