Barilla Gluten Free pasta topped with a spicy lamb sauce makes a hearty spring entrée for your gluten-free customers. Try substituting Barilla Chunky Traditional or Tuscan Herb sauces.
3 pounds Barilla Gluten Free Rotini
8 tablespoons extra-virgin olive oil
2 cups diced onion
4 pounds ground lamb
2 cups red wine
6 pounds Barilla Traditional Sauce
6 cloves minced garlic
4 tablespoons chopped fresh rosemary
1 teaspoon red pepper flakes
as needed salt and black pepper
2 cups grated Romano cheese
- Cook the Barilla pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.
- Brown the lamb in 4 tablespoons of the oil and deglaze with the wine. Add the sauce and bring it to a simmer. Season it with salt and pepper, as needed.
- In a separate pan, saute the garlic, rosemary, and chili flakes with the remaining 4 tablespoons oil for 2 minutes. Add the mixture to the sauce.
For each serving, to order: Reheat 1 1/3 cups pasta in simmering water. Drain and add it to a pan with about 3/4 cup sauce. Heat it through and plate. Garnish with 1 1/3 tablespoons cheese.