Rigatoni with a sauce of lamb & pine nuts
Yield: 6 Servings
Ingredients:
- 1 Whole onion -- chopped
- 3 tb Olive oil
- 2 Cloves garlic -- chopped
- 1/2 lb Lamb -- ground
- 1 ts Dried oregano
- 2 tb Fresh parsley -- chopped
- 1 tb Tomato paste
- 1 c Chicken broth Salt and freshly ground Black pepper -- to taste
- 1 lb Rigatoni (durum wheat Pasta)
- 1/4 c Fresh mint leaves -- Chopped
- 3/4 c Feta cheese -- crumbled
- 1 1/2 tb Olive oil -- optional
- 3 tb Pine nuts -- toasted
Instructions:
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 1/2 Tablespoon. of olive oil. Toss again and serve piping hot. Recipe By : Washington Post 9/27/95
