Doing a lamb pasta just made a ton of sense to me,” the Top Chef winner says of this dish, slated for the menu at his soon-to-debut Rose Mary in West Town. That’s because Flamm’s restaurant is a deeply personal homage to forebears and family, and lamb is its spirit animal: It’s long sustained the Adriatic coastlines of Italy and Croatia, the ancestral lands of the chef and his wife, respectively. For the noodles, Flamm suggests the Campanian brand Pastificio Gentile (available on Amazon): “They make a really beautiful bucatini. It’s dried by the ocean.”

Makes 4 servings

¼ cup Olive oil
3 lb. Ground lamb
1 White onion, finely diced
6 Garlic cloves, minced
2 Tbsp. Hungarian smoked paprika
1 lb. Jimmy Nardello or baby bell peppers, stemmed
2 28 oz. cans tomato purée
Kosher salt
1 lb. Bucatini
1 cup Chopped parsley
1 cup Grated Parmesan

1. Heat olive oil in a large Dutch oven over medium heat. Add lamb and cook until browned, 5 to 10 minutes. Add onion, garlic, and paprika and sauté briefly. Add peppers and sweat an additional 5 to 10 minutes.

2. Add tomato purée. Reduce the heat and let sauce cook slowly, stirring every once in a while, for 45 to 60 minutes. (“Make sure you cook until the peppers become soft and sweet and the flavors of paprika, onion, and garlic have completely melded into the lamb,” says Flamm.) Season to taste with salt.

3. Boil bucatini in well-salted water according to package instructions and drain. Toss cooked pasta with the sauce and chopped parsley. Serve with Parmesan on top.