Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Rigatoni With Lamb Sauce Recipe
    Lost? Site Map

    Rigatoni With Lamb Sauce

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 25 mins

    45 mins

    40 mins

    ratherbeswimmin''s Note:

    In ' On Top of Spaghetti...' by Johanne Killeen and George Germon

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Put the onions and garlic in a large heavy-bottomed saucepan with 1/4 cup olive oil.
    2. 2
      Saute over low heat for 10 minutes.
    3. 3
      Meanwhile, chop the hot pepper, carrots, celery, and ginger in a food processor until they are finely minced but not reduced to mush.
    4. 4
      Transfer to the saucepan and stir into the onion and garlic.
    5. 5
      Add 1/2 teaspoon salt.
    6. 6
      Continue to saute, stirring often, until all the vegetables are soft and cooked through; 10-15 minutes more.
    7. 7
      Add the lamb, increase the heat to med-high and stir until the meat is no longer pink.
    8. 8
      Add the parsley, dried mint, and wine.
    9. 9
      Bring to a boil.
    10. 10
      Decrease heat and simmer vigorously until most of the wine has evaporated.
    11. 11
      Taste and add more salt, if necessary.
    12. 12
      Bring a large pot of water to a boil.
    13. 13
      Toss the cherry tomatoes with the fresh mint and enough olive oil to coat them.
    14. 14
      Add salt to taste and set aside.
    15. 15
      Add a generous amount of salt to the boiling water; drop in the rigatoni and cook, stirring often, until al dente.
    16. 16
      Drain and transfer the pasta to a large, heated serving bowl.
    17. 17
      Toss with enough of the sauce to coat the pasta generously.
    18. 18
      Top with the tomatoes and serve right away with extra sauce passed at the table with the Pecorino Romano.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Rigatoni With Lamb Sauce

    Serving Size: 1 (330 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 684.7
     
    Calories from Fat 272
    39%
    Total Fat 30.3 g
    46%
    Saturated Fat 9.9 g
    49%
    Cholesterol 119.1 mg
    39%
    Sodium 479.8 mg
    19%
    Total Carbohydrate 64.2 g
    21%
    Dietary Fiber 4.4 g
    17%
    Sugars 5.5 g
    22%
    Protein 24.5 g
    49%

    The following items or measurements are not included:

    fresh ginger

    Ideas from Food.com

    “Everything

    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes