Pasta with Lamb Sausage and Chilies

• 1/2 pounds Strozzapreti Pasta, Or Pasta Of Choice
• 2 Tablespoons Extra-virgin Olive Oil, Plus More For Serving
• 8 ounces, weight Italian Lamb Sausage, Removed From Casing, Or Ground Lamb (See Note)
• 2 cloves Garlic, Minced
• 2 whole Fresno Chilies, Thinly Sliced
• 1/4 cups Castelvetrano Olives, Pitted, Roughly Chopped
• 1/4 cups Grana Padano Or Parmigiano Reggiano Cheese, Freshly Grated, Plus More For Serving
• 13 cups Parsley Leaves And Tender Stems, Roughly Chopped

1. Bring a large pot of salted water to a boil.
2. Add pasta and cook until al dente.
3. Drain, reserving one cup of cooking water.
4. While pasta cooks, heat oil in a large saute pan over medium to medium-high heat.
5. Add sausage, breaking up in the pan, and cook 68 minutes or until well-browned.
6. Reduce heat to medium.
7. Stir garlic into sausage and saute for 30 seconds.
8. Stir in chilies and olives.
9. Toss pasta in sausage mixture.
10. Stir in cheese with a splash of reserved pasta water, or more as needed.
11. Saute about 23 minutes, or until mixture thickens.
12. Toss in parsley.
13. Taste and adjust seasoning, if needed.
14. For serving, drizzle with extra virgin olive oil and serve with cheese.
15. Enjoy.
16. Note: If using ground lamb, season generously with salt and pepper while browning in pan.

pasta, extravirgin olive oil, sausage, garlic, chilies, castelvetrano olives, parsley

Taken from tastykitchen.com/recipes/main-courses/pasta-with-lamb-sausage-and-chilies/ (may not work)