Berbere Lentil Ragù Rigatoni

Method

1. Finely chop the onion and carrot into 5 mm pieces and thinly slice the garlic. Rinse the lentils until the water runs clear.

2. Heat the olive oil in a deep frying pan (24 cm), add the onion and carrot and cook over medium heat for 7 min, until the onion is translucent and the edges are just turning golden.

   Add in this stepExtra virgin olive oil 1½ tbspOnion 1Carrot 60 g

   medium heat

3. Add the garlic, berbere and tomato paste and stir over medium-low heat for 2 min, until the oil turns red and smells fragrant.

   Add in this stepGarlic cloves 2Berbere spice 1 tbspTomato paste 1 tbsp

   medium-low heat

4. Add the lentils, crushed tomatoes and water, half-cover and simmer over medium-low heat for 20 min. Stir now and then so nothing sticks. When the lentils have broken down and the sauce is thick like a bolognese, season with salt.

   Add in this stepRed lentils (rinsed) 80 gCanned crushed tomatoes 200 gWater 320 mlSalt to taste

   medium-low heat

5. While the ragù simmers, bring the water (2.5 L) to a boil in a large pot over high heat (10 min), then add the coarse salt. Add the pasta and cook over medium-high heat for 10 min, one minute less than the packet says. Scoop out a mug of pasta water before draining.

   Add in this stepWater for the pasta 2½ LCoarse salt (for the pasta water) 1½ tspRigatoni or penne 180 g

   high heat→medium-high heat

6. Add the drained pasta to the ragù with the butter and 3–4 tbsp of pasta water and toss vigorously over medium heat for 2 min, until the sauce turns glossy and clings to the pasta. Serve topped with Parmigiano and parsley.

   Add in this stepButter 15 gParmigiano Reggiano (grated) 30 gFlat-leaf parsley (chopped) 4 g

   medium heat