Categories: Slow Cooker
Ingredients
- 14.5 oz. can diced tomatoes
- 12 oz. jar water-packed roasted red peppers, drained
- 1 tbsp. olive oil
- 15 oz. ground lamb
- 1 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 large onion, chopped
- 1 celery stalk, chopped
- 1 medium carrot, chopped
- 6 garlic cloves, chopped
- 2 tbsp. harissa
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp sweet paprika
- 1/2 tsp crushed red pepper flakes
- Kosher salt
- 16 oz. penne pasta
- 2 large scallions, sliced, for garnish
- 2 tbsp. chopped fresh mint
- Grated Pecorino Romano
Directions
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For the sauce: In a blender, puree the tomatoes and roasted peppers.
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Heat a large nonstick skillet over medium-high heat. Add the oil and lamb, season with the salt and black pepper, and cook, using a wooden spoon to break the meat into small pieces as it browns, 3-4 minutes. Add the onion, celery, carrot, and garlic and cook, stirring, until the vegetables are soft, 8-10 minutes. Add the harissa, coriander, cumin, and paprika, and cook, stirring, 1 more minute. Transfer to a slow cooker along with the tomato-pepper puree and the pepper flakes.
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Cover and cook on LOW 8 hours.
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For the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente as directed. Drain and return to the pot. Add the sauce from the slow cook. Increase the heat to medium and stir until hot, about 1 minute.
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Divide among 8 pasta bowls and garnish with the scallions and mint. Serve with Romano on the side.