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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 4 |
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This hearty and satisfying rigatoni with lamb, white beans and tomatoes is a simple, home-style Italian dish. Serve with a side salad, garlic bread and a cold pino grigio wine. From the R.S.V.P. section of an April 1989 issue of Bon Appetit. It was requested from Rao's Italian Restaurant in Houston, Texas. Ingredients:
1 tablespoon extra virgin olive oil |
6 garlic cloves, peeled and sliced |
1 1/2 lbs lamb shoulder, trimmed and cut into 1/2-inch pieces |
3/4 cup dry white wine |
1 (28 ounce) can italian plum tomatoes, undrained |
10 ounces rigatoni pasta |
1 1/2 cups drained canned cannellini beans |
2 bunches arugula, torn into pieces |
salt and frashly ground pepper |
freshly grated parmesan cheese |
Directions:
1. Heat oil in large skillet over medium-high heat.
2. Add garlic and saute 2 minutes;transfer garlic to small bowl, using slotted spoon.
3. Add lamb to pan in batches and brown well, about 10 minutes;return garlic to pan.
4. Add wine and bring to boil, scraping up any browned bits.
5. Add tomatoes with juices and bring to boil.
6. Reduce heat and simmer until lamb is tender, breaking up tomatoes with spoon, about 30 minutes.
7. (Can be prepared 1 day ahead. Cover and refrigerate. Bring sauce to simmer before continuing.).
8. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally to prevent sticking; drain well.
9. Mix pasta, beans arugala, and salt and pepper to taste into sauce and stir to heat through.
10. Transfer to large bowl and serve with cheese.
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