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

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.

Ingredients

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For the Pasta:

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

For the Breadcrumb Topping:

1/3 cup panko breadcrumbs
2 teaspoons minced tarragon leaves
2 tablespoons extra virgin olive oil
1/4 teaspoon kosher salt

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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.

Nutrition

Serving Size: 1/8 of recipe
Calories: 480
Sugar: 7g
Sodium: 800mg
Fat: 26g
Saturated Fat: 9g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 3g
Protein: 27g
Cholesterol: 70mg