Home My Profile Contact Us Careers FAQ Site Map Foodservice Academia Barilla Online Store Barilla (Italy)
About Barilla
Recipes and Cooking
Rigatoni with Lamb Ragu and Pecorino Sardo
Rigatoni con Ragu di Agnello e Pecorino Sardo

Ease of preparation:  

Prep Time: 10 minutes

Cook time: 28 minutes

Servings: 4-6

Regions: Sardegna

Wine pairing: Red

zoom



Ingredients

1 box BARILLA Rigatoni
2 tablespoonsextra virgin olive oil
2 clovesgarlic, minced
1/2 poundground lamb
2 teaspoonsfresh thyme leaves
to tastesalt
to tastecrushed red pepper flakes (optional)
1/3 cupMerlot wine
1 can (14 ounces)whole, peeled tomatoes
1/4 cupPecorino Sardo cheese, shaved


BRING a large pot of water to a boil.
HEAT olive oil in a large skillet over medium heat. Add garlic; sauté for 1 minute or until golden.
ADD lamb, thyme, salt and red pepper to taste. Continue cooking over medium heat for 5 to 6 minutes or until meat is cooked through and it sticks on the bottom of the pan. Deglaze pan by adding wine, cook until liquid is reduced, 2-3 minutes.
ADD tomatoes, stir occasionally; simmer about 5 minutes. Set aside.
COOK pasta according to package directions.
HEAT sauce through while pasta is cooking.
DRAIN pasta and immediately add hot pasta to sauce. Mix well. Transfer to a serving bowl or platter. Sprinkle with Pecorino cheese.




About Barilla | Our Products | Lifestyle and Entertaining | Pasta Meal Nutrition | Newsroom

Italian Pasta Recipes | E- Newsletter | Terms & Conditions | Privacy Policy

Academia Barilla

Copyright 2009 © 2009 Barilla