Ingredients
- 400 g tagliatelle
- 500 g lamb tenderloin, cut into thin strips
- sea salt and freshly ground pepper
- 1 tablespoon extra-virgin olive oil, plus 1/2 tablespoon extra
- 1 tablespoon butter
- 2-3 small yellow onions, finely chopped (about 1/2 cup)
- 4 garlic cloves, minced
- 1 tablespoon green peppercorns in brine, drained
- 3/4 cup red wine
- 1/2 cup chicken broth
- 1/2 cup mascarpone (110 g)
Instructions
- Heat 1 tablespoon olive oil in large skillet over medium-high heat. Sprinkle the lamb with salt and pepper and cook for about 3 minutes or until tender. Remove from pan and wrap in aluminum foil to keep warm.
- In large skillet, heat the butter and extra oil over medium heat. Add the onion and garlic and cook, stirring, for about 5 minutes or until onion is softened. Add the peppercorns and increase the heat to medium-high. Add wine and cook for about 2-3 minutes or until the wine has reduced by about half.
- Add broth and mascarpone and simmer for about 5 minutes or until sauce is thickened. Stir in lamb and a pinch of salt and pepper.
- While sauce is cooking, cook pasta in a large pot of boiling water according to package instructions; until al dente. Drain and add to pasta sauce. Stir to coat pasta. Serve immediately. Enjoy!