As the weather begins to warm up on the east coast, I cannot help but crave the last of those hearty pasta dishes before the summer months arrive. I’ve made this recipe countless times now, but this time I finally picked up the camera while making it.
It’s extremely simple and yet very satisfying as the flavors blend well together.
I first spotted the recipe while surfing through the food network website, and thanks to Giada,
she created a real winner with the bold flavors of lamb and mint.
- 1 pound rigatoni pasta
- 2 tablespoons olive oil
- 2 shallots, chopped
- 1 clove garlic, minced
- 1½ pounds ground lamb
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 cup red wine
- 4 cups marinara sauce (I used homemade from the freezer)
- ½ cup fresh mint leaves, torn
- ½ cup ricotta cheese
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Before draining pasta using a measuring up and get about a ½ cup of the pasta water and use it later to help hold the sauce to the pasta, then go ahead and drain pasta.
- Meanwhile, in a large skillet warm the olive oil over high heat. Add the shallots and garlic and cook until tender, about 3 minutes.
- Add the lamb, salt, and pepper. Cook until the lamb has browned and the juices have evaporated. Add the wine, scrapping up any brown bits from the bottom of the pan using a wooden spoon.
- Simmer until the wine has reached by half. Add the marinara sauce and simmer over low heat until the flavors have blended, about 10 minutes.