Lamb and Pecorino Pasta

Delish and wonderful aroma from this one:
(serves 6)

1 lb. ground lamb
1 small sweet red pepper, finely chopped
3 cloves of garlic, finely chopped
1&1/2 t. ground cumin
1&1/2 t. ground coriander
1 lb. penne rigate (the ridges in the pasta hold the sauce*)
3 T. tomato paste
1 cup. fresh lemon* mint leaves, finely chopped
Kosher salt* and freshly ground pepper* to taste
1/2 cup grated Pecorino cheese
Parsley sprigs, for garnish

Heat large covered sauce pot of salted water to boiling on high. Heat a 12" skillet on med.-high. Add lamb; sprinkle with salt. Cook 3 mins. or until browned, breaking up with back of wooden spoon. Add red pepper, garlic, cumin, coriander, and a pinch of salt; cook 3 mins. or until beginning to soften, stirring occasionally. Meanwhile, cook pasta as label directs. Reserve 1 cup cooking water; set aside. drain pasta and return to pot. Stir in tomato paste and reserved pasta cooking water. Cook 2 mins., stirring. Stir lamb mixture, mint, and Pecorino into pasta pot, tossing to combine. Add S&P, if desired. Garnish with parsley sprig.

"We may dwell on different shores, but in the end, we are all in the same boat."

Have FUN and be NICE to yourself (and others) today!!

Love,

MM