- 400gr pasta (penne or tagliatelle would be perfect)
- 1 cup (250ml) red wine
- 2 garlic cloves
- 500gr tomato passata
- ½ cup (100gr) puy lentils
- 300gr baked ham julienned
- 2tbsp roughly chopped rosemary
- 1 dried chili
- 1tbsp extra virgin olive oil
- Salt and pepper to taste
- Pecorino cheese (optional)
- Heat the olive oil in a large pot, add the garlic and chili and saute over a medium heat for a couple of minutes.
- Add the lentils and mix to coat in the olive oil quickly.
- Add the red wine and let it reduce slightly (about 1 minute)
- Add the ham and passata.
- Bring the sauce to a boil, reduce the heat to low and let it simmer for at least an hour adding a little water if the sauce reduces too much. If you can leave it to simmer for another 30-60 minutes then do as the more it stays on the stove the more the flavours will accentuate.
- Once the sauce is ready cook the pasta to packet instructions and keep 4 tablespoons of the water it’s cooked in.
- Drain the pasta and pour it in the pan with the sauce, the rosemary, the water you kept and mix it all over a low heat.
- Serve hot with a sprinkle of Pecorino if you feel so inclined.
Keywords: pasta, Italian food