Spaghetti With Spicy Lamb Sauce
1 box (375 g) spaghetti
50 ml (1/4 cup) extra-virgin olive oil
2 cloves garlic, chopped
1 sprig rosemary, finely chopped
1 ml (1/4 tsp) red pepper flakes (or to taste)
300 g (10 oz) ground lamb
125 ml (1/2 cup) white wine
1 can (540 ml/19 oz) diced tomatoes (undrained)
175 ml (3/4 cup) water
Salt, to taste
15 ml (1 tbsp) butter
175 ml (3/4 cup) grated Pecorino Romano cheese
In a large skillet over medium, heat olive oil. Add garlic, rosemary and red pepper flakes, sauteing until garlic turns slightly yellow.
Add ground lamb; cook until well browned. Stir in wine and cook for about 1 minute.
Add tomatoes with juice and water; season with salt. Simmer until liquid has evaporated and sauce is thickened. Cover and keep hot.
Meanwhile, cook spaghetti according to package directions. Drain and toss with sauce.
Stir in butter and cheese before serving.
Makes 4 servings.