Lamb Ragout With Rigatoni Recipe

Name: Lamb Ragout With Rigatoni
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp extra virgin olive oil; 3 cloves garlic, thinly sliced; 1 None bay leaf; 1 1/2 lb boneless lamb shoulder, trimmed, cut into 1 inch cubes; 1/2 cup dry white wine; 1 (13.5 oz) can cherry tomatoes; 1 tbsp tomato paste; 2 None red peppers, deseeded, cut into strips; 1 None Thai red chili, finely chopped; 13.25 oz rigatoni; None None shaved pecorino cheese, to serve

Servings: persons

2 tbsp extra virgin olive oil
3 cloves garlic, thinly sliced
1 None bay leaf
1 1/2 lb boneless lamb shoulder, trimmed, cut into 1 inch cubes
1/2 cup dry white wine
1 (13.5 oz) can cherry tomatoes
1 tbsp tomato paste
2 None red peppers, deseeded, cut into strips
1 None Thai red chili, finely chopped
13.25 oz rigatoni
None None shaved pecorino cheese, to serve

1
Heat oil in a pressure cooker over high heat. Cook garlic and bay leaf for 30 seconds, until golden. Add lamb and cook, stirring occasionally, for 5 mins, until browned. Add wine. Cook, stirring, for 5 mins, until almost evaporated.
2
Add tomatoes, tomato paste, peppers and chili. Close and lock lid. Bring pressure cooker to low pressure over high heat. Cook, adjusting heat to maintain low pressure, for 25 mins. Remove from heat. Release pressure using natural-release method. Remove lid. Lamb should be tender.
3
Meanwhile, cook rigatoni in boiling salted water until al dente. Drain, reserving 1/2 cup cooking liquid. Toss pasta and cooking sauce with ragu.
4
Top with pecorino and serve immediately.

590

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tbsp extra virgin olive oil, 3 cloves garlic, thinly sliced, 1 None bay leaf, 1 1/2 lb boneless lamb shoulder, trimmed, cut into 1 inch cubes, and more.

Yes, Lamb Ragout With Rigatoni falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lamb Ragout With Rigatoni

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