| 1 box | BARILLA Rigatoni |
| 2 tablespoons | extra virgin olive oil |
| 2 cloves | garlic, minced |
| 1/2 pound | ground lamb |
| 2 teaspoons | fresh thyme leaves |
| to taste | salt |
| to taste | crushed red pepper flakes (optional) |
| 1/3 cup | Merlot wine |
| 1 can (14 ounces) | whole, peeled tomatoes |
| 1/4 cup | Pecorino 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.