Spaghetti alla Chitarra with Lamb and Sweet Pepper Ragù

Marcus Nilsson

Lighter than the rich beef and pork ragùs of other Italian regions, this Abruzzo specialty features bell peppers mixed into the sauce and cooked briefly so they retain their shape and lend a pop of sweetness. It is typically served over spaghetti alla chitarra (pasta from Abruzzo that is shaped on a tool that resembles a guitar), though it makes a delicious sauce for almost any type of long noodle. Featured in: The Road to Abruzzo

Find this recipe in our cookbook, SAVEUR: Italian Comfort Food