Gluten Free Rotini with Lamb Ragout, Rosemary, and Romano

Amount Per Serving
Calories 590		Calories from Fat 252
% Daily Value*
Total Fat 28g		43%
	Saturated Fat 10g	50%
	Trans Fat 0g
Cholesterol 61mg		20%
Sodium 866mg		36%
Total Carbohydrate 54g		18%
	Dietary Fiber 2g	8%
	Sugars 7g
Protein 24g		48%

Vitamin A 11%		Vitamin C 16%
Calcium 9%		Iron 28%

*Percent Daily Values are based on a 2,000 calorie diet.

Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.

CONTAINS WHEAT INGREDIENTS. THIS PRODUCT IS MANUFACTURED ON EQUIPMENT THAT PROCESSES PRODUCTS CONTAINING EGGS.

Barilla Gluten Free pasta topped with a spicy lamb sauce makes a hearty spring entrée for your gluten-free customers. Try substituting Barilla Chunky Traditional or Tuscan Herb sauces.

3 pounds Barilla Gluten Free Rotini

8 tablespoons extra-virgin olive oil

2 cups diced onion

4 pounds ground lamb

2 cups red wine

6 pounds Barilla Traditional Sauce

6 cloves minced garlic

4 tablespoons chopped fresh rosemary

1 teaspoon red pepper flakes

as needed salt and black pepper

2 cups grated Romano cheese

Instructions

Cook the Barilla pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.
Brown the lamb in 4 tablespoons of the oil and deglaze with the wine. Add the sauce and bring it to a simmer. Season it with salt and pepper, as needed.
In a separate pan, saute the garlic, rosemary, and chili flakes with the remaining 4 tablespoons oil for 2 minutes. Add the mixture to the sauce.

For each serving, to order: Reheat 1 1/3 cups pasta in simmering water. Drain and add it to a pan with about 3/4 cup sauce. Heat it through and plate. Garnish with 1 1/3 tablespoons cheese.