Macaroni alla chitarra with lamb ragù and peppers
This winter warmer is a classic dish from Abruzzo, a diverse region in central Italy. Macaroni alla chitarra is traditionally made from a rectangular object, known as the chitarra, strung with stiff, thin wire strings. This unique Abruzzese pasta is similar to spaghetti, only its sides are squared due to the device it is made with.
• 500g spaghetti “alla chitarra”
• 500g lamb, cut into small pieces or minced
• 2 garlic cloves, chopped
• 3 bay leaves
• 4 tinned tomatoes, sieved
• ½ cup olive oil
• 100 ml dry white wine
• 3 roasted capsicums, peeled and cut into strips
• Salt and pepper, for seasoning
1. Heat oil in a large pan over medium heat. Sauté garlic and bay leaves until browned.
2. Add lamb and wine and simmer until meat is tender.
3. Add tomatoes and capsicums. Continue to cook, and if necessary, add 2 tbsp of stock or water.
4. Meanwhile, cook spaghetti in a large saucepan of salted boiling water. Drain when al dente.
5. Stir spaghetti through sauce until heated through.
6. Serve hot.