Tomorrow is officially spring, but if you call the Northeast your home like we do, it’s hard to see any flowers blooming underneath all that snow. Fortunately, this recipe for bucatini bridges the seasons, featuring spring stalwart lamb as the star of an indulgent ragù.
This hearty pasta is a perennial favorite at West Village gem L’Artusi, which recently played host to a wintry feast for JBF Greens. Chef Joe Vigorito marinates lamb neck in an herb- and spice-filled salt rub, then braises it until it falls off the bone. The earthy, tender meat forms the base of a rich tomato ragù that’s begging to be tossed with pasta and finished with Vigorito’s pièce de résistance: whipped, lemon-infused ricotta, which balances the tomato’s acid and smooths out the ragù. Make it tonight while it’s still scarf season. Get the recipe.
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Maggie Borden is associate editor at the James Beard Foundation. Find her on Instagram and Twitter.
