Can I make this dish less spicy?

Absolutely! The Calabrian chili paste provides most of the heat in this recipe. Simply reduce the amount to one tablespoon or substitute with an equal amount of regular tomato paste for a milder version that everyone can enjoy.

What can I substitute for lamb if I don't eat it?

Ground beef works wonderfully as a substitute, providing similar richness. For something lighter, try ground turkey or chicken, though you might want to increase the olive oil by a tablespoon to compensate for the lower fat content. For a vegetarian version, use a plant-based meat substitute or sautéed mushrooms.

Can I make this gluten-free?

Yes! Simply use your favorite gluten-free pasta and substitute the panko breadcrumbs with gluten-free breadcrumbs. The rest of the ingredients are naturally gluten-free, making this an easy recipe to adapt.

Do I really need the anchovy paste?

While I strongly recommend keeping it for the depth of flavor it adds, you can substitute with a teaspoon of fish sauce or soy sauce if that's what you have on hand. If avoiding it entirely, add an extra pinch of salt and perhaps a dash of Worcestershire sauce to replicate some of that umami quality.

Spring Lamb and Fennel Pasta Recipe

Name: Spring Lamb and Fennel Pasta Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Italian
Ingredients: 8 ounces mezze maniche or rigatoni pasta; 2 tablespoons extra virgin olive oil; 1 pound ground lamb; 1 cup small diced bulb of fennel; 4 garlic cloves, minced; 2 teaspoons kosher salt; 1 teaspoon freshly ground black pepper; 2 teaspoons anchovy paste; 2 tablespoons tomato paste; 2 tablespoons Calabrian chili paste; 2/3 cup dry white wine; 24 ounces cherry tomatoes; One 8-ounce can tomato sauce; 2 tablespoons minced tarragon leaves; 1 tablespoon minced parsley leaves; 8 ounces fresh mozzarella, sliced thin; Fennel fronds, for garnish; 1/3 cup panko breadcrumbs; 2 teaspoons minced tarragon leaves; 2 tablespoons extra virgin olive oil; 1/4 teaspoon kosher salt

This Spring Lamb and Fennel Pasta is a magnificent symphony of Mediterranean flavors that will transport you straight to the Italian countryside. With a rich, savory sauce featuring ground lamb, sweet fennel, and blistered cherry tomatoes, this pasta dish strikes the perfect balance between hearty and fresh. Ready in about an hour, it’s the ideal recipe for a weekend dinner that feels special without being overly complicated.

Why You’ll Love This Recipe

Perfect Spring Dish: The combination of tender lamb and fresh fennel creates a dish that truly captures the essence of springtime dining.
Restaurant-Quality at Home: The layers of flavor in this pasta rival anything you’d find at an upscale Italian restaurant, but you can make it in your own kitchen.
Impressive Yet Approachable: While it looks and tastes like you spent all day in the kitchen, this dish comes together with straightforward techniques anyone can master.
Crowd-Pleaser: The bubbling cheese, crispy breadcrumb topping, and rich meat sauce make this a dish everyone will rave about.

Ingredients You’ll Need

Pasta: Mezze maniche or rigatoni pasta works perfectly here, as their tubular shape captures the meat sauce beautifully.
Ground Lamb: The star of the show, providing a rich, slightly gamey flavor that’s distinctive from beef or pork.
Fennel: Both the bulb and fronds are used, adding a subtle anise flavor that pairs wonderfully with lamb.
Garlic: Adds essential aroma and depth to the sauce.
Anchovy Paste: Don’t skip this! It dissolves into the sauce and adds incredible umami flavor without any fishiness.
Tomato Paste: Concentrates the tomato flavor and helps thicken the sauce.
Calabrian Chili Paste: Provides a warm, complex heat that elevates the entire dish.
White Wine: Adds acidity and deglazes the pan, incorporating all those flavorful browned bits.
Cherry Tomatoes: When blistered and burst, they create a fresh, sweet base for the sauce.
Tomato Sauce: Brings everything together into a cohesive, silky sauce.
Fresh Herbs: Tarragon and parsley add brightness and a fresh, springtime note.
Fresh Mozzarella: Creates those irresistible cheese pulls when serving.
Breadcrumb Topping: A mixture of panko, herbs, and olive oil that provides the perfect textural contrast.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Protein Swaps

Try ground beef or a mixture of beef and pork if lamb isn’t your favorite. For a lighter option, ground turkey works well too, though you might want to add a bit more olive oil for richness.

Herb Alternatives

No tarragon? Fresh basil or mint make excellent substitutes that still complement the lamb beautifully.

Heat Level

Adjust the Calabrian chili paste to your preference. For milder palates, use just one tablespoon or substitute with regular tomato paste and a pinch of red pepper flakes.

Cheese Options

Swap the mozzarella for fontina, provolone, or even a sprinkle of pecorino romano for a sharper flavor profile.

How to Make Spring Lamb and Fennel Pasta

Step 1: Prepare Your Ingredients

Preheat your oven to 400°F and bring a large pot of salted water to a boil. This is a dish that moves quickly once you start cooking, so having everything chopped, measured, and ready to go will make the process much smoother.

Step 2: Cook the Pasta

Add the pasta to the boiling water and cook until al dente according to package directions. Remember, it will continue cooking slightly in the oven, so aim for the lower end of the recommended time.

Step 3: Prepare the Meat Sauce

Heat olive oil in a large, oven-safe skillet over medium-high heat. Add the ground lamb and cook until no longer pink, breaking it into smaller pieces as it cooks. Drain excess fat, then add the diced fennel, garlic, salt, and pepper. Cook until the fennel softens, about 4 minutes.

Step 4: Build Layers of Flavor

Add the anchovy paste, tomato paste, and Calabrian chili paste, stirring to coat the meat mixture. Pour in the white wine and let it reduce by half, scraping up any browned bits from the bottom of the pan.

Step 5: Create the Tomato Base

Add cherry tomatoes, tomato sauce, tarragon, and parsley to the skillet. Cover and cook for 5 minutes until the tomatoes begin to blister. Gently smash the tomatoes to release their juices, creating a fresh, vibrant sauce.

Step 6: Combine and Top

Drain the pasta and add it directly to the sauce, tossing to coat thoroughly. Lay slices of fresh mozzarella across the top of the pasta.

Step 7: Add the Crispy Topping

Mix the panko breadcrumbs with tarragon, olive oil, and salt, then sprinkle this mixture over the mozzarella.

Step 8: Bake to Perfection

Transfer the skillet to the oven and bake for 10-12 minutes until the cheese is melted and the breadcrumbs turn golden brown. Let it rest for 10 minutes before serving to allow the sauce to thicken slightly.

Pro Tips for Making the Recipe

Use a Large, Oven-Safe Skillet: A cast iron skillet or braiser works perfectly and goes straight from stovetop to oven.
Don’t Overcook the Pasta: Keep it firmly al dente when boiling, as it will continue to cook in the oven.
Smash Don’t Mash: When breaking up the tomatoes, you want some chunks remaining for texture – just enough to release their juices.
Let It Rest: The 10-minute rest after baking is crucial – it allows the sauce to thicken and the flavors to settle.
Season in Layers: Add salt at each stage of cooking to build depth of flavor rather than adding it all at once.

How to Serve

This pasta is a showstopper on its own, but here are some serving suggestions to complete the meal:

Simple Sides

Pair with a crisp green salad dressed with lemon vinaigrette or some roasted asparagus to complement the spring theme.

Wine Pairing

This dish sings alongside a medium-bodied red wine like Chianti or Montepulciano. The acidity in these wines cuts through the richness of the lamb beautifully.

Finishing Touches

Don’t forget to garnish with fennel fronds just before serving – they add a beautiful pop of color and reinforce the fennel flavor in the dish.

Make Ahead and Storage

Preparing in Advance

You can make the meat sauce up to 2 days ahead and store it in the refrigerator. When ready to serve, reheat the sauce, combine with freshly cooked pasta, and continue with the cheese and breadcrumb topping before baking.

Storing Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors often develop even more overnight, making for fantastic next-day lunches.

Freezing

This dish freezes well without the breadcrumb topping. Freeze in a covered, oven-safe dish for up to 3 months. Thaw overnight in the refrigerator before adding fresh breadcrumb topping and baking until hot and bubbly.

Reheating

Reheat individual portions in the microwave, or for better results, place in a 350°F oven covered with foil for about 20 minutes, removing the foil for the last 5 minutes to re-crisp the top.

FAQs

Can I make this dish less spicy?

Absolutely! The Calabrian chili paste provides most of the heat in this recipe. Simply reduce the amount to one tablespoon or substitute with an equal amount of regular tomato paste for a milder version that everyone can enjoy.
What can I substitute for lamb if I don’t eat it?

Ground beef works wonderfully as a substitute, providing similar richness. For something lighter, try ground turkey or chicken, though you might want to increase the olive oil by a tablespoon to compensate for the lower fat content. For a vegetarian version, use a plant-based meat substitute or sautéed mushrooms.
Can I make this gluten-free?

Yes! Simply use your favorite gluten-free pasta and substitute the panko breadcrumbs with gluten-free breadcrumbs. The rest of the ingredients are naturally gluten-free, making this an easy recipe to adapt.
Do I really need the anchovy paste?

While I strongly recommend keeping it for the depth of flavor it adds, you can substitute with a teaspoon of fish sauce or soy sauce if that’s what you have on hand. If avoiding it entirely, add an extra pinch of salt and perhaps a dash of Worcestershire sauce to replicate some of that umami quality.

Final Thoughts

This Spring Lamb and Fennel Pasta is the perfect recipe for those nights when you want to create something truly special without spending hours in the kitchen. The combination of tender lamb, sweet fennel, and that irresistible crispy, cheesy topping makes for a meal that feels like a celebration of the season. Whether you’re cooking for a dinner party or just treating yourself to an elevated weeknight dinner, this pasta delivers big flavor with every bite. Give it a try – I’m confident it will earn a permanent spot in your recipe collection!

Spring Lamb and Fennel Pasta Recipe

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Author: Lisa
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 8 servings 1x
Category: Main-course
Method: Baking
Cuisine: Italian
Diet: Halal

Print Recipe

Description

This spring-inspired lamb and fennel pasta brings together tender ground lamb, aromatic fennel, sweet cherry tomatoes, and a spicy kick from Calabrian chili paste, all baked with gooey fresh mozzarella and a crisp, herby panko topping. It’s an elegant, hearty dish perfect for celebrating seasonal ingredients, suitable for a special dinner or festive family meal.

Instructions

Preheat and Boil: Preheat your oven to 400°F and bring a large pot of salted water to a boil for the pasta. This step ensures oven and water are ready for later steps, streamlining the cooking process.
Cook Pasta: Add the mezze maniche or rigatoni to the boiling water and cook according to package directions until al dente. Drain and set aside. Properly cooked pasta will absorb the sauce without becoming mushy.
Brown the Lamb: While the pasta cooks, heat 2 tablespoons olive oil in a deep, oven-safe skillet or braiser over medium-high heat. Add the ground lamb and cook, breaking up the meat into smaller pieces, until it’s cooked through and no longer pink, about 6–8 minutes. Drain off any excess fat to avoid a greasy sauce.
Sauté Fennel and Aromatics: Add the diced fennel, minced garlic, kosher salt, and black pepper to the lamb. Sauté, stirring, until the fennel is tender and fragrant, about 4 minutes. This step layers aromatic flavors for depth.
Add Pastes and Wine: Stir in the anchovy paste, tomato paste, and Calabrian chili paste until everything is well coated. Pour in the white wine and let it simmer, stirring, until reduced by half (about 2 minutes). The wine deglazes the pan and adds complexity.
Simmer with Tomatoes: Add the cherry tomatoes, tomato sauce, tarragon, and parsley. Stir well, cover, and cook over medium heat for 5 minutes, until the tomatoes begin to blister and burst. This step creates a fresh, savory sauce.
Smash Tomatoes: Using a potato masher or the back of a spatula, gently smash the cherry tomatoes until they all burst, releasing their juices. Stir to combine, then reduce heat to low and cover until the pasta is ready to be added.
Combine Pasta and Sauce: Add the drained pasta to the sauce and toss until thoroughly coated. Arrange the thin slices of mozzarella across the top of the pasta mixture.
Prepare and Add Breadcrumb Topping: In a small bowl, mix together the panko breadcrumbs, minced tarragon, olive oil, and kosher salt. Sprinkle this evenly over the mozzarella-topped pasta.
Bake: Transfer the skillet or braiser to the preheated oven and bake for 10–12 minutes, or until the mozzarella is melted and bubbly and the panko is golden brown.
Rest and Serve: Remove from the oven and let rest for 10 minutes to let the sauce thicken and the dish cool slightly. Finish with a garnish of fresh fennel fronds and serve warm.

Notes

For extra spice, increase the Calabrian chili paste or add red pepper flakes.
Substitute ground beef or turkey for lamb if desired.
Mezze maniche or rigatoni works best but penne or ziti are good alternatives.
Make ahead: Assemble up to the baking step, refrigerate, then bake before serving.
Leftovers keep well and can be reheated in the oven for best results.
Gluten-free pasta and breadcrumbs can be used for a gluten-free version.