Strozzapreti with Lamb Ragù

Ingredients

• 1 tablespoon fennel seeds
• 1 tablespoon cumin seeds
• 1 tablespoon Aleppo pepper or 1/2 tablespoon crushed red pepper
• 1 teaspoon whole black peppercorns
• 1 tablespoon extra-virgin olive oil
• 2 pounds ground lamb
• Salt
• Freshly ground black pepper
• 6 large garlic cloves, coarsely chopped
• 1 large onion, coarsely chopped
• 1 large fennel bulb—halved, cored and cut into 1/2-inch dice
• 1/2 teaspoon sweet smoked paprika
• 2 tablespoons harissa
• One 14-ounce can whole tomatoes, chopped, liquid reserved
• 2 cups chicken stock
• 1 pound dried strozzapreti pasta
• 1 pint cherry tomatoes, halved
• 6 scallions, chopped
• 1/2 cup thinly sliced mint leaves
• Freshly grated sheep milk cheese, such as Everona Stony Man or pecorino, for serving

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