Abruzzese Lamb and Red Pepper Ragù with Penne

Ingredients

• 8 cups hot cooked penne (about 1 pound uncooked tube-shaped pasta or other short pasta)
• ½ teaspoon crushed red pepper
• 12 ounces lean ground lamb
• ¼ cup chopped fresh flat-leaf parsley, divided
• 1 (14 1/2-ounce) can fat-free, less-sodium chicken broth
• 1 ½ cups chopped red bell pepper
• 4 teaspoons minced garlic cloves
• + 8 more ingredients
• • ½ cup (2 ounces) grated fresh Pecorino Romano cheese
  • 1 cup dry red wine
  • 1 teaspoon salt
  • 4 bay leaves
  • 2 cups finely chopped red onion
  • 1 tablespoon olive oil
  • 1 ½ cups chopped yellow bell pepper
  • 1 cup canned crushed tomatoes

Heat oil in a large Dutch oven over medium heat. Add onion, bell peppers, and garlic. Cover and cook 12 minutes, stirring occasionally. Remove onion mixture from pan. Add lamb to pan; cook over medium heat until browned, stirring to crumble. Drain. Wipe drippings from pan with a paper towel. Retu...

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