In a large mixing bowl, combine the ground lamb, cumin, smoked paprika, red wine, fennel seeds, chili flakes, black pepper, salt, and garlic powder. Use your hands or a spoon to thoroughly mix all the ingredients together until well combined.

Cover the bowl with plastic wrap or transfer the mixture to an airtight container. Place it in the refrigerator and let it marinate for at least 30 minutes, or preferably overnight. This will allow the flavors to meld together and enhance the taste of the sausage.

Once the marinating time is complete, take the lamb mixture out of the refrigerator. Shape the mixture into sausage links by rolling portions of the mixture between your hands. You can make them as long or as short as you prefer.

Heat a skillet or grill pan over medium heat. Add a small amount of oil to the pan to prevent sticking. Place the lamb sausages on the pan and cook for about 5-6 minutes per side, or until they are browned and cooked through. The cooking time may vary depending on the thickness of the sausages, so ensure they reach an internal temperature of 160°F (71°C).

Once cooked, remove the lamb sausages from the heat and let them rest for a few minutes before serving. This will allow the juices to redistribute and the flavors to further develop.

You can serve the lamb sausages hot and enjoy them with your favorite sides, or crumble into chunks and use for a roasted red pepper rigatoni

Note: You can also cook the lamb sausages on a preheated grill over medium heat for a smoky flavor. Simply place them on the grill and cook for the same amount of time mentioned in Step 4.

Enjoy your homemade lamb sausages with their aromatic blend of spices!

Preheat your oven to 425°F (220°C). Line a baking sheet with aluminum foil or parchment paper for easy cleanup.

Place the red bell peppers on the prepared baking sheet and roast them in the preheated oven for about 30-35 minutes, or until the skins are charred and blistered, turning them occasionally for even roasting.

Once the bell peppers are roasted, remove them from the oven and transfer them to a heatproof bowl. Cover the bowl with plastic wrap or place them in a sealed plastic bag and let them steam for about 10 minutes. This process will make it easier to remove the skins.

Carefully peel off the charred skins from the roasted bell peppers. Cut off the stems and remove the seeds and membranes. Chop the peppers into smaller pieces.

In a medium-sized saucepan, heat the olive oil over medium heat. Add the chopped shallot and minced garlic. Sauté for about 2-3 minutes, or until the shallot becomes translucent and the garlic is fragrant.

Stir in the tomato paste and cook for an additional minute, allowing it to incorporate with the shallot and garlic.

Add the chopped roasted red bell peppers to the saucepan, along with the orange zest and juice. Stir well to combine all the ingredients.

Reduce the heat to low and let the sauce simmer for about 10 minutes, allowing the flavors to meld together. Stir occasionally.

Remove the saucepan from the heat and let the mixture cool slightly. Transfer the contents to a blender or food processor and blend until smooth. If desired, you can strain the sauce through a fine-mesh sieve for a smoother texture.

Season the roasted red pepper sauce with salt and pepper to taste. Adjust the seasoning as needed.

The sauce is now ready to be used! Serve it as a flavorful accompaniment to grilled meats, roasted vegetables, or as a spread on sandwiches and wraps. Store any leftover sauce in an airtight container in the refrigerator for up to 5 days. I like using this as a sauce for PASTA!

Bring a large pot of salted water to a boil. Cook the rigatoni pasta according to the package instructions until al dente. Drain the pasta and set it aside.

While the pasta is cooking, heat a skillet over medium heat.

Add the olive oil and cook the eggplant wedges slowly over medium heat until golden brown and soft on each side. Remove form the pan, season with salt and set aside.

Crumble the lamb sausage into the skillet. Cook the lamb sausage, stirring occasionally, until it is browned and cooked through. This should take about 6-8 minutes.

Once the lamb sausage is cooked, add the roasted red pepper sauce to the skillet, as well as the eggplant. Stir well to combine the flavors and let the sauce and sausage mixture simmer together for a few minutes to heat through.

Add the cooked rigatoni pasta to the skillet with the sauce and lamb sausage. Toss everything together until the pasta is evenly coated with the sauce.

Continue to cook the pasta in the skillet for an additional 2-3 minutes, allowing the flavors to meld together. Stir occasionally to prevent sticking.

Remove the skillet from the heat and transfer the rigatoni pasta with lamb sausage and roasted red pepper sauce to a serving dish.

Garnish with freshly chopped dill or parsley for a pop of color and added freshness. And grated ricotta salata cheese.