Spaghetti Alla Chitarra

Spaghetti Alla Chitarra

For the pasta, follow the step-by-step instructions and recipe here:

For the sauce - use your favorite or this one - a tradition sauce made with lamb and peppers from 

Italy Dish by Dish:

1 onion, chopped

3 cloves garlic, chopped

3 T. extra virgin olive oil

1 lb lamb, cut into small pieces

1 cup dry white wine

1 1/2 lbs. peeled tomatoes

1 bay leaf

1/2 tsp. fresh marjoram leaves (substitute basil if you don't have it)

a pinch of hot pepper flakes

1/2 red pepper, cut into strips

1/2 yellow pepper, cut into strips

1/2 green pepper, cut into strips

salt, pepper

grated pecorino cheese

Saute the onions and garlic in 1 1/2 T. olive oil, then add the lamb and brown. Add the wine, tomatoes, bay leaf, marjoram and hot pepper flakes and lower the heat. Add salt and freshly ground pepper to taste. Let the sauce cook while you make the pasta. After the sauce cooks about an hour, saute the peppers in the remaining olive oil. Add salt and pepper to taste.

Cook the pasta in salted water, drain and toss with the peppers, then with the lamb ragu. Serve garnished with grated pecorino cheese.