Locally Inspired. For our second craft brew/pasta pairing, we will be featuring our own Chef Alison’s Spicy Harissa Lamb Sauce over Lemon Mint Penne with Dale’s Pale Ale from Oskar Blues Brewery in Longmont, CO!
For those of you that are not familiar with Harissa, it is a North African hot chili sauce that is best paired (in our opinion) with Mediterranean flavors, like lamb, lemon, yogurt and mint. We found the lovely balance of pale malts and citrusy floral hops of this nationally acclaimed beer to perfectly round out this ethnically inspired dish. We hope you enjoy!
8 oz. Pappardelle’s Lemon Mint Penne Pasta
2 medium onions, diced
6 garlic cloves, minced
24 oz. ground lamb
1 teaspoon cumin, ground
1/2 teaspoon coriander, ground
9 tablespoons Harissa
1 can crushed tomatoes
1/2 teaspoon mint, dried
2 tablespoons plain Greek yogurt
Bella Sol California EVOO
Dash of salt and pepper, to season
1. Bring pot of salted water to a boil. Cook pasta until al dente, about 8-10 mins; save a couple ladles of pasta water.
2. While water is heating up, put a large sauté pan with olive oil over medium heat. Add onion and garlic, cook until soft and transparent, adjusting heat if needed.
3. Add ground lamb to sauté pan. Season with cumin, coriander, salt and pepper. Cook until browned, draining off fat, if needed. Add crushed tomatoes.
4. Once pasta is done, add to sauté pan with lamb. Add Harissa, mint, yogurt and a couple ladles of pasta water. Toss and serve with a cold Dale’s Pale Ale.