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Cavatelli with Lentil Ragu




Source of Recipe


The Scottos


List of Ingredients




serves 6

INGREDIENTS

• 1/4 cup extra virgin olive oil
• 1 cup carrots, diced fine
• 1 cup onions, diced fine
• 1 cup celery, diced fine
• 2 tablespoons garlic, diced fine
• 1 pound dried lentils, rinsed
• 1/4 pound Prosciutto di Parma, diced small
• 3 cups water
• 2 cups canned Italian tomatoes
• 1/4 cup fresh flat-leaf parsley, diced fine
• 1 tablespoon fresh rosemary, diced fine
• 1 teaspoon crushed red pepper flakes
• 1 pound dried cavatelli pasta
• 1/2 cup freshly grated Parmesan cheese
• Salt and black pepper

DIRECTIONS

In a large saucepan or Dutch oven, heat oil over medium heat. Add carrots, onions, celery and garlic, and cook, covered until the vegetables soften.
Add lentils, prosciutto, water, tomatoes, parsley, rosemary and red pepper flakes. Simmer for 1 hour, covered, until the lentils are tender. Season to taste with salt and freshly ground black pepper.
Bring a large pot of lightly salted water to a boil and cook pasta for 8 to 10 minutes, or until al dente. Drain, add to lentil ragu, and toss gently. Top with Parmesan cheese and serve.

Recipe