Rigatoni Abruzzo
Friday September 3, 2010Classic healthy Italian treat…
Heat 1 tsp of olive oil in a small to medium-sized frying pan and sauté a small chopped red onion until soft. Then add 1 finely chopped slice of back bacon (fat removed) and a few fresh rosemary needles.
Cook for 3-4mins and then add 80g of extra lean lamb cut in to small cubes (the size of dice). Turn the heat up and continue to cook until the meat is brown. Season to taste with sea salt and black pepper and add a small glass of red wine.
Once the wine has reduced (after about 10mins), add 100g of Italian tinned plum tomatoes. Bring to the boil, taste for seasoning and gently simmer for about 15mins. The longer you simmer, the more intense the flavour will be.
Bring a pan of salted boiling water to the boil and cook 70g of rigatoni as per the instructions on the packet. Once cooked, drain and add to the sauce. Mix thoroughly together and serve garnished with a little fresh oregano.
Great with a green salad dressed with balsamic syrup.
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