Slow-cooked lamb and rosemary pasta

SERVES 4 PREP AND COOK TIME 20 MINUTES

400g casarecce or fusilli pasta

2 tablespoons extra virgin olive oil

2 long fresh red chillies, sliced thinly

2 cloves garlic, crushed

1 tablespoon finely chopped fresh rosemary leaves

3 cups (420g) reserved shredded slow-cooked lamb (see Night 1)

150g reserved Chilli Garlic Broccolini (Night 1), cut into 3 crossways

½ cup loosely packed fresh flat-leaf parsley leaves, chopped 1 cup (80g) finely grated parmesan

1 Cook pasta in a large saucepan of boiling salted water until al dente. Drain, reserving ½ cup (125ml) cooking liquid. Return pasta to pan; cover to keep warm.

2 Meanwhile, heat oil in a large non-stick frying pan over medium heat; cook chilli, garlic and rosemary, stirring for 30 seconds or until fragrant.

3 Add shredded lamb to pan; cook, stirring, for a further 1 minute or until lamb is hot. Stir in pasta, Broccolini mixture, parsley, reserved cooking liquid and half the parmesan.

4 Serve pasta with the remaining parmesan.

Not suitable to freeze or microwave.

Test Kitchen tip

The starch in the reserved pasta water helps to thicken the sauce and coat the pasta.