Take an everyday staple and make it uncommonly good. Just skip the jar of red sauce in favor of our robust mix-ins and add-ons.
Prep: 20 minutes
Total: 30 minutes
1.In a large pot of boiling salted water, cook pasta until al dente; drain, and return to pot. Set aside.
2.While pasta is cooking, cook lamb in a large saucepan over medium-high, breaking up with a wooden spoon, until no longer pink, 3 to 5 minutes. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion is tender, 4 to 6 minutes.
3.Stir in tomato paste, cinnamon, and cayenne, and cook until fragrant, about 2 minutes. Add 1 1/2 cups water; bring to a boil. Reduce to a simmer, and cook until slightly thickened, 8 to 10 minutes. Stir in vinegar, and season again with salt and pepper. Add sauce to pot with pasta, and toss to combine.
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Serving Size: 1 Serving (329g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 656 | ||
Calories from Fat: 258 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28.7g | 38 % | |
Saturated Fat 11.8g | 59 % | |
Monounsaturated Fat 11.1g | ||
Polyunsanturated Fat 3g | ||
Cholesterol 143.8mg | 44 % | |
Sodium 904.8mg | 31 % | |
Potassium 1447.3mg | 38 % | |
Total Carbohydrate 68.5g | 20 % | |
Dietary Fiber 4.7g | 19 % | |
Sugars, other 63.8g | ||
Protein 32.8g | 47 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 656
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