Rigatoni Alla Casalinga
- Ready In:
- 1hr 40mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1 tablespoon extra virgin olive oil
- 6 garlic cloves, peeled and sliced
- 1 1⁄2 lbs lamb shoulder, trimmed and cut into 1/2-inch pieces
- 3⁄4 cup dry white wine
- 1 (28 ounce) can Italian plum tomatoes, undrained
- 10 ounces rigatoni pasta
- 1 1⁄2 cups drained canned cannellini beans
- 2 bunches arugula, torn into pieces
- salt and frashly ground pepper
- freshly grated parmesan cheese
directions
- Heat oil in large skillet over medium-high heat.
- Add garlic and saute 2 minutes;transfer garlic to small bowl, using slotted spoon.
- Add lamb to pan in batches and brown well, about 10 minutes;return garlic to pan.
- Add wine and bring to boil, scraping up any browned bits.
- Add tomatoes with juices and bring to boil.
- Reduce heat and simmer until lamb is tender, breaking up tomatoes with spoon, about 30 minutes.
- (Can be prepared 1 day ahead. Cover and refrigerate. Bring sauce to simmer before continuing.).
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally to prevent sticking; drain well.
- Mix pasta, beans arugala, and salt and pepper to taste into sauce and stir to heat through.
- Transfer to large bowl and serve with cheese.
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RECIPE SUBMITTED BY
Leslie in Texas
Spring, Texas