Fresh Cavatelli & Spicy Lamb Ragù

Remove the spreadable butter from the refrigerator to soften. Place an oven rack in the center of the oven; preheat to 450°F. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove the cores. Medium dice. Roughly chop the olives. Pick the oregano leaves off the stems; roughly chop the leaves. Halve the baguettes.

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 11 to 13 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1 cup of the pasta cooking water, drain thoroughly and return to the pot.

Meanwhile, line a sheet pan with foil. Place the halved baguettes on the foil, cut side up. Evenly top with the softened butter and parmesan. Toast in the oven 7 to 9 minutes, or until lightly browned and the edges are crispy. Transfer to a cutting board. Carefully cut each piece in half crosswise.

Meanwhile, in a large, high-sided pan (or pot), heat a drizzle of olive oil on medium-high until hot. Add the lamb; season with salt and pepper. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the diced peppers and Italian seasoning; season with salt and pepper. Cook, stirring occasionally and breaking the meat apart with a spoon, 2 to 3 minutes, or until softened.

To the pan of browned lamb and peppers, add the tomato paste, chopped olives, currants, mirepoix, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring constantly, 2 to 3 minutes, or until thoroughly combined. Add the tomatoes; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the sauce is slightly thickened and the lamb is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

To the pot of cooked pasta, add the finished ragù, plain butter, spinach, half the chopped oregano leaves, and half the reserved pasta cooking water; season with salt and pepper. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the spinach is wilted and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Taste, then season with salt and pepper if desired. Serve the finished pasta with the garlic bread on the side. Garnish the pasta with the romano and remaining chopped oregano leaves. Enjoy!