#collezione

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A heavenly combination of hearty lamb meatballs soaked in tomato sauce, served on top of silky al dente bucatini.

Bucatini With Spicy Lamb Meatballs and Micro Arugula

Ingredients
1 box Barilla Collezione Bucatini
2 slices white bread
1lb ground lamb
1 cup pecorino romano cheese
1 yolk
TT Cayenne pepper
TT Sea salt
2 cloves garlic
4 tbs extra-virgin olive oil
1 can Italian San Marzano tomatoes, chopped
1 cup arugula

Directions
1. Soak 2 slices of white bread in water, then mix the bread (squeezing the excess water out first) with ground lamb, half cup pecorino romano cheese, egg yolk, cayenne pepper and salt to taste.
2. Form ½-inch balls and bake in the oven at 400F for 10 minutes.
3. Meanwhile, in a skillet, sauté 2 cloves of thinly sliced garlic with extra-virgin olive oil
4. Then, add Italian San Marzano tomatoes and season with sea salt.
5. Stir in meatballs and simmer for 5 minutes.
6. While sauce is simmering, bring one large pot of water to a boil and cook pasta according to package directions, draining 2 minutes early and reserving ½ cup of cooking water  
7. Toss pasta in sauce and stir in the remaining cooking water.
8. Lastly, top with roughly chopped arugula and ½ cup romano cheese before serving.

Recipe and Photo Credit: Lorenzo Boni