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Rigatoni with Lamb and Rosemary
Makes 6 servings
*2 tbls. olive oil
*2 tbls. margarine
*2 lbs. lamb shoulder, trimmed of fat, cut into bite-sized pieces
*Salt and freshly ground black pepper
*4 large garlic cloves, minced
*2 tbls. fresh rosemary, chopped
*28-oz. can crushed plum (Roma) tomatoes with juices
*1/2 cup red wine
*1/2 cup water
*2 tsp. sugar
*1 lb. rigatoni
*Freshly grated Parmigiano-Reggiano cheese
1Heat oil and margarine in a large dutch oven or casserole. Add lamb, season with salt and pepper and cook until browned. Remove lamb with a slotted spoon to a plate.
2Add garlic and rosemary to pan juices. Cook over medium heat for 1-2 minutes. Stir in tomatoes, wine, water and sugar. Return lamb and any accumulated juices to casserole. Reseason with salt and pepper if necessary.
3Bring to a boil. Reduce heat, cover and simmer over low heat, stirring occasionally, 1 hour until lamb is tender.
4Cook rigatoni according to package directions. Drain thoroughly and place in serving bowl. Add tomato and lamb mixture and toss to combine. Top with cheese.