Lambassador Chef Renee Scharoff Torchietti Pasta with Lemon Cream Sauce and Aussie Lamb Sausage

Method

Aussie Lamb “Sausage”:

1. Heat the olive oil on medium heat and sweat the onion for 1 to 2 minutes, without browning.
2. When the onion is soft, add the garlic and stir well. Do not brown the garlic as it will taste bitter.
3. Remove the onion and garlic mixture and put them into a small bowl.
4. Lightly toast the fennel seeds and remove from the heat. Give them a rough chop and add to the onion and garlic mixture.
5. Make sure your pan is clean and add the minced lamb. Cook on medium heat, breaking up any chunks, until the lamb is fully cooked. 5 to 6 minutes. If there is a lot of liquid fat, remove it from the pan.
6. Add the cumin, salt, and red pepper flakes. Mix well to combine. Add the onion mixture and stir together. Check all seasoning and adjust if needed. Remove from the heat.

Lemon Cream Sauce:

1. With a clean pan, heat the cream to a soft boil. Turn down the heat immediately to a simmer.
2. When the cream begins to thicken, add the Parmesan and stir well. You want the cream to lightly coat the back of a spoon. Watch your heat so you don’t break or burn the cream.
3. Add the lemon zest and stir, then slowly add 2 tablespoons of the lemon juice. Mix well. Hold warm.

Torchietti Pasta:

1. Cook the pasta per directions on the package. Drain.
2. Heat the oil in a saute pan and char the broccolini. Season with salt, pepper and a light squeeze of any leftover lemon juice. Cook 2 to 4 minutes.
3. Put the pasta in a large serving bowl, add the minced lamb “sausage,” and gently mix.
4. Add the lemon cream sauce and check seasonings; adjust if needed.
5. Place the charred broccolini on top of the pasta. Garnish with shaved Parmesan and drizzle with lemon oil.