* Exported from BigOven *

Rigatoni With A Sauce Of Lamb & Pine Nuts

Recipe By :
Serving Size :6
Cuisine :
Main Ingred. :
Categories :Pastas and Meat entree

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
1 Whole onion --chopped
3 Tbsp Olive oil
2 Cloves garlic --chopped
1/2 lb Lamb --ground
1 tsp Dried oregano
2 Tbsp Fresh parsley --chopped
1 Tbsp Tomato paste
1 cup Chicken broth
Salt and freshly ground
Black pepper --to taste
1 lb Rigatoni --durum wheat
Pasta)
1/4 cup Fresh mint leaves
Chopped
3/4 cup Feta cheese --crumbled
1 1/2 Tbsp Olive oil --optional
3 Tbsp Pine nuts --toasted
1 2 Tablespoon. of olive oil.

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 1 Toss again and serve piping hot. Recipe By : Washington
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