Orecchiette Pasta with Ground Lamb, Broccolini, & Pecorino


June 30, 2022

Recipe provided by the American Lamb Board (Orecchiette Pasta with Ground Lamb, Broccolini, and Pecorino | American Lamb).


1 tbsp Kosher salt + 1tsp

1 lb Orecchiette pasta

1 bunch Broccolini (12 ounces), cut into 1in pieces

3 tbsp Extra-virgin olive oil

1 1/4 lbs Ground American lamb

4 cloves Garlic, minced

1/4 tsp Dried red pepper flakes

3/4 cup Grated Pecorino Romano or Parmigiano Reggiano Cheese


1Bring about 6 quarts of water to a boil in a large pot and season it with 1 tablespoon of salt. Add the pasta and cook until almost tender but still a little underdone, stirring occasionally, about 7 minutes. Add the broccolini to the pot and cook 3 more minutes, until the pasta is al dente and the broccolini is bright green and crisp-tender. Drain, reserving about 1/2 cup of the cooking water.

2Meanwhile, heat the olive oil over medium-high heat in a Dutch oven or other large pot. Add the American Lamb and break it up into small chunks. cook, stirring occasionally, until the American Lamb is deeply browned and a little crispy, about 10 minutes. Stir in the garlic and the pepper flakes (to taste), season with 1 teaspoon of salt, and cook about 1 minute longer.

3Reduce the heat to medium-low and stir the pasta and broccolini into the pot with the American Lamb. Add the reserved cooking water and continue cooking about 1 to 2 minutes more, to allow the pasta to absorb the flavors. Sprinkle in about 1/2 cup of the cheese and stir to combine well. Serve the pasta in warm bowls with the remaining 1/4 cup of cheese sprinkled over the top.