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1
Put the onions and garlic in a large heavy-bottomed saucepan with 1/4 cup olive oil.
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2
Saute over low heat for 10 minutes.
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3
Meanwhile, chop the hot pepper, carrots, celery, and ginger in a food processor until they are finely minced but not reduced to mush.
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4
Transfer to the saucepan and stir into the onion and garlic.
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5
Add 1/2 teaspoon salt.
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6
Continue to saute, stirring often, until all the vegetables are soft and cooked through; 10-15 minutes more.
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7
Add the lamb, increase the heat to med-high and stir until the meat is no longer pink.
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8
Add the parsley, dried mint, and wine.
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9
Bring to a boil.
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10
Decrease heat and simmer vigorously until most of the wine has evaporated.
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11
Taste and add more salt, if necessary.
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12
Bring a large pot of water to a boil.
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13
Toss the cherry tomatoes with the fresh mint and enough olive oil to coat them.
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14
Add salt to taste and set aside.
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15
Add a generous amount of salt to the boiling water; drop in the rigatoni and cook, stirring often, until al dente.
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16
Drain and transfer the pasta to a large, heated serving bowl.
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17
Toss with enough of the sauce to coat the pasta generously.
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18
Top with the tomatoes and serve right away with extra sauce passed at the table with the Pecorino Romano.
