home > recipes > by ingredient > meat and poultry > lamb

Rigatoni With A Sauce Of Lamb & Pine Nuts

recipe at a glance
ready in: 30-60 minutes
serves/makes:   6
  

recipe id: 31364

recipe tools

Printprint
Emailemail
Savesave
Photoadd photo
review it!
share this recipe:
share on facebook share on google plus share on twitter share on pinterest

ingredients

1 Whole onion --chopped
3 tablespoons olive oil
2 cloves garlic, chopped
1/2 pound Lamb --ground
1 teaspoon dried oregano
2 tablespoons Fresh parsley --chopped
1 tablespoon tomato paste
1 cup chicken broth
salt and freshly ground black pepper
Black pepper --to taste
1 pound rigatoni pasta
1/4 cup Fresh mint leaves Chopped
3/4 cup Feta cheese --crumbled
1 1/2 tablespoon Olive oil --optional
3 tablespoons Pine nuts --toasted
2 tablespoons olive oil

directions

In a heavy saucepan, saute the onion in the 3 Tablespoon. oil over low heat for 3 to 4 min. Add the garlic and cook, stirring, for less than a minute; then add the lamb and oregano. Cook the lamb over high heat, stirring frequently to break up the lumps, until it has just lost its raw color. Stir in the parsley, tomato paste and chicken broth. Season with salt and pepper. Bring to a simmer, place cover on slightly askew and cook over low heat for 15 min. While the sauce is cooking, bring a large kettle of water to a boil. When the water is boiling furiously, add 1 Tablespoon. salt; add the rigatoni and stir once or twice. Boil the pasta for 8 to 10 min., or until tender-firm to the bite. Turn the pasta into a colander, drain well, then transfer to a large warmed bowl. Pour over the sauce, add the mint, feta cheese, pine nuts, and optional oil Toss again and serve piping hot.

shared by

7Hawks

nutrition

Nutritional data has not been calculated yet.

Get our best recipes delivered right to you!
Sign up for our newsletters that feature hand-picked recipes


more recipes like rigatoni with a sauce of lamb & pine nuts




ratings & reviews