Ingredients

• What I was given/started with
• Pasta: Macaroni or penne work well
• Meat: Beef or lamb, cut into small pieces
• Onions: Chopped
• Tomatoes: Fresh or canned
• Spices: Paprika, cumin, cayenne pepper, salt, black pepper
• Vegetables: Bell peppers, carrots optional
• Oil: Peanut or vegetable oil
• What I actually used
• 6 oz Mini Penne
• 8 oz Lamb, cut into small pieces
• 1/2 Red Onion, half slice
• 3 Roma Tomatoes, diced
• 3/4 tsp Spanish Paprika
• 1 tsp Cumin
• 1/4 tsp Cayenne Pepper
• Kosher Salt & Black Pepper to taste
• 1/2 Red Bell Pepper, diced
• 1 Carrot, diced
• Pomace Olive Oil

Directions

• Cook pasta: Boil until al dente, then set aside.
• Brown meat: Cook meat in oil until browned, then set aside.
• Sauté onions: Cook onions until softened.
• Add spices and tomatoes: Add spices, tomatoes, and cooked meat. Simmer.
• Combine pasta and sauce: Mix cooked pasta with sauce.
• Serve: Garnish with fresh herbs optional.

Notes

• 9-5-25
• See Ingredients
• Katta Pasta is a popular dish in Mali, influenced by West African and French cuisines.
• Variations
• Add vegetables: Bell peppers, carrots, or potatoes can be added to the sauce.
• Use different meats: Chicken or goat meat can be used instead of beef or lamb.
• Tips
• Adjust spice level: Add more or less cayenne pepper to suit your taste.
• Use local ingredients: Incorporate Malian spices and ingredients for an authentic flavor.

Photos