paccheri pasta kits

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Slow-Cooked Lamb Shoulder Ragù with Paccheri and Parmigiano Reggiano

In this sumptuous spring dish, we use superior quality lamb shoulder, sourced from our top butcher. They tell us that this wonderful cut, with its beautiful amount of fat that bastes as it cooks, prospers when cooked slowly over a long period of time. And we are delighted to heed their advice, for the result is really quite special. Slow-cooking the lamb over ten long, aromatic hours yields meat so tender, so intensely succulent, that the lamb can be torn apart at the merest touch of a fork. 

And such a wondrous sauce requires the perfect pasta partner. This week, to honour this limited edition ragù, that partner is paccheri. Originating from Campania and Calabria, the thick, tubular shape of this pasta perfectly soaks up the rich and sumptuous sauces. Paccheri literally translates to ‘slaps’, which is derived from the sound they make when eaten (or, in this case, more likely devoured). Enjoy with a glorious garnish of Parmigiano cheese and be transported to il bel paese by this incredibly aromatic sauce, celebrating a beautiful cut of lamb at its finest.

This dish has been created in partnership with Parmigiano Reggiano, an inimitably flavoursome cheese produced exclusively in the region of Emilia Romagna. It is 100% natural and is still produced in Italy today as it was 900 ye ars ago using only milk, salt and rennet.

View recipe card here

INGREDIENTS 

Allergens in bold and underlined:
Paccheri: Wheat flour, Egg, Durum Wheat flour, Salt
Lamb Ragu: Lamb shoulder (52%), Tomatoes, Onion, Red wine (Sulphites), Celery, Carrot, Mint Leaves, Garlic, Rosemary, Thyme, Bay Leaf, Salt, Black Pepper, Olive Oil
GARNISH INGREDIENTS

Allergens in bold and underlined

Parmigiano Reggiano: Parmigiano Reggiano (Milk, Salt, Animal Rennet)

  1. Bring a large saucepan of well-salted water to the boil.
  2. Cook the paccheri in the boiling water for 8-10 minutes until ‘al-dente’ (test one of the paccheri before removing from water).
  3. Whilst the paccheri cooks, put the ragù in a pan. Add 1-2 tbsp (15-20ml) of the boiling cooking water, cover the sauce with a lid and heat until steaming. Once steaming, turn off the heat.
  4. Finally, lift the pasta out of the water with a slotted spoon and transfer to the sauce. Toss together.
  5. Sprinkle the pasta with the parmesan. Buon appetito.

Artisan Paccheri with Slow-Cooked Lamb Ragù

Grams Calories (per portion)
Paccheri 165g 285kCal
Lamb Ragù 160g 173kCal
Parmigiano Reggiano
8g
28kCal

 Please note the above nutritional guidance is based on our estimates only. 

Story

In this sumptuous spring dish, we use superior quality lamb shoulder, sourced from our top butcher. They tell us that this wonderful cut, with its beautiful amount of fat that bastes as it cooks, prospers when cooked slowly over a long period of time. And we are delighted to heed their advice, for the result is really quite special. Slow-cooking the lamb over ten long, aromatic hours yields meat so tender, so intensely succulent, that the lamb can be torn apart at the merest touch of a fork. 

And such a wondrous sauce requires the perfect pasta partner. This week, to honour this limited edition ragù, that partner is paccheri. Originating from Campania and Calabria, the thick, tubular shape of this pasta perfectly soaks up the rich and sumptuous sauces. Paccheri literally translates to ‘slaps’, which is derived from the sound they make when eaten (or, in this case, more likely devoured). Enjoy with a glorious garnish of Parmigiano cheese and be transported to il bel paese by this incredibly aromatic sauce, celebrating a beautiful cut of lamb at its finest.

This dish has been created in partnership with Parmigiano Reggiano, an inimitably flavoursome cheese produced exclusively in the region of Emilia Romagna. It is 100% natural and is still produced in Italy today as it was 900 ye ars ago using only milk, salt and rennet.

View recipe card here

INGREDIENTS 

Allergens in bold and underlined:
Paccheri: Wheat flour, Egg, Durum Wheat flour, Salt
Lamb Ragu: Lamb shoulder (52%), Tomatoes, Onion, Red wine (Sulphites), Celery, Carrot, Mint Leaves, Garlic, Rosemary, Thyme, Bay Leaf, Salt, Black Pepper, Olive Oil
GARNISH INGREDIENTS

Allergens in bold and underlined

Parmigiano Reggiano: Parmigiano Reggiano (Milk, Salt, Animal Rennet)

Method

  1. Bring a large saucepan of well-salted water to the boil.
  2. Cook the paccheri in the boiling water for 8-10 minutes until ‘al-dente’ (test one of the paccheri before removing from water).
  3. Whilst the paccheri cooks, put the ragù in a pan. Add 1-2 tbsp (15-20ml) of the boiling cooking water, cover the sauce with a lid and heat until steaming. Once steaming, turn off the heat.
  4. Finally, lift the pasta out of the water with a slotted spoon and transfer to the sauce. Toss together.
  5. Sprinkle the pasta with the parmesan. Buon appetito.

Nutrition

Artisan Paccheri with Slow-Cooked Lamb Ragù

Grams Calories (per portion)
Paccheri 165g 285kCal
Lamb Ragù 160g 173kCal
Parmigiano Reggiano
8g
28kCal

 Please note the above nutritional guidance is based on our estimates only. 

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