Prep 45 mins
Cook 40 mins
In ' On Top of Spaghetti...' by Johanne Killeen and George Germon
- 1 1⁄2 cups finely diced onions
- 5 plump garlic cloves, smashed, peeled, and finely minced
- 1⁄4 cup extra virgin olive oil (plus a few tablespoons for the cherry tomatoes)
- 1 jalapeno pepper (or other hot pepper)
- 1 cup chopped carrot
- 1⁄2 cup choppped celery
- 1 piece peeled fresh ginger (1-inch piece)
- 1 teaspoon sea salt
- 1 -1 1⁄2 lb ground lamb
- 1⁄4 cup chopped fresh flat-leaf parsley
- 2 tablespoons dried mint, crushed with your fingers
- 2 cups dry white wine
- 1⁄2 cup fresh cherry tomatoes, cut in half
- 2 -3 tablespoons fresh mint leaves, cut into a chiffonade
- 1 lb dried rigatoni pasta
- freshly grated pecorino romano cheese
- Put the onions and garlic in a large heavy-bottomed saucepan with 1/4 cup olive oil.
- Saute over low heat for 10 minutes.
- Meanwhile, chop the hot pepper, carrots, celery, and ginger in a food processor until they are finely minced but not reduced to mush.
- Transfer to the saucepan and stir into the onion and garlic.
- Add 1/2 teaspoon salt.
- Continue to saute, stirring often, until all the vegetables are soft and cooked through; 10-15 minutes more.
- Add the lamb, increase the heat to med-high and stir until the meat is no longer pink.
- Add the parsley, dried mint, and wine.
- Bring to a boil.
- Decrease heat and simmer vigorously until most of the wine has evaporated.
- Taste and add more salt, if necessary.
- Bring a large pot of water to a boil.
- Toss the cherry tomatoes with the fresh mint and enough olive oil to coat them.
- Add salt to taste and set aside.
- Add a generous amount of salt to the boiling water; drop in the rigatoni and cook, stirring often, until al dente.
- Drain and transfer the pasta to a large, heated serving bowl.
- Toss with enough of the sauce to coat the pasta generously.
- Top with the tomatoes and serve right away with extra sauce passed at the table with the Pecorino Romano.