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Rigatoni With A Sauce Of Lamb And Pine Nuts

Rigatoni With A Sauce Of Lamb And Pine Nuts is a sauces recipe made with Olive Oil, Garlic Chopped, Tomato Paste, Chicken Broth, and Feta Cheese Crumbled. Scale it up or down for the number of people at the table.

Ingredients

• 3 tbsp
• 2 clove
• 1 tbsp
• 1 cup
• 3/4 cup
• 1 1/2 tbsp
• 1/2

Method (preview)

1. 1

   In a heavy saucepan, saute the onion in the 3

2. 2

   Tablespoon. oil over low heat for 3 to 4 min.

3. 3

   Add the garlic and cook, stirring, for less than a minute; then add the lamb and oregano.

4. 4

   Cook the lamb over high heat, stirring frequently to break up the lumps, until it has just lost its raw color.

5. 5

   Stir in the parsley, tomato paste and chicken broth.

6. 6

   Season with salt and pepper. Bring to a simmer, place cover on slightly askew and cook over low heat for 15 min.

7. 7

   While the sauce is cooking, bring a large kettle of water to a boil.

8. 8

   When the water is boiling furiously, add 1 Tablespoon. salt; add the rigatoni and stir once or twice.

9. 9

   Boil the pasta for 8 to 10 min., or until tender-firm to the bite.

10. 10

    Turn the pasta into a colander, drain well, then transfer to a large warmed bowl.

11. 11

    Pour over the sauce, add the mint, feta cheese, pine nuts, and optional 1 1/2 Tablespoon. of olive oil.