Rosemary Scented Lamb Over Pasta Recipes

ROSEMARY-SCENTED LAMB OVER PASTA

Rosemary-Scented Lamb over Pasta image

A delicious dish from "InterCourses: An Aphrodisiac Cookbook" by Martha Hopkins and Randall Lockridge. Times are estimated.

Provided by Halcyon Eve

Categories Lamb/Sheep

Time 30m

Yield 2-3 serving(s)

Number Of Ingredients 14

Ingredients

1/2 lb rigatoni pasta, cooked and drained
1 tablespoon olive oil
2 garlic cloves, chopped
5 ounces lamb, cut ino thin strips
1/2 yellow bell pepper, cut into strips (or red bell pepper)
1/4 cup dry white wine or 1/4 cup chicken stock
1 1/2 cups crushed tomatoes
1 sprig fresh rosemary
2 tablespoons heavy cream
salt & pepper, to taste
1/4 cup shredded parmesan cheese (freshly shredded Parmigiano-Reggiano is the best)
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh sage
1 teaspoon chopped fresh oregano

Steps:

Prepare rigatoni according to package directions; drain.
Meanwhile, heat olive oil in large skillet over medium-high heat. Saute garlic, lamb, and bell pepper until the lamb is tender, about 3-4 minutes.
Increase to high heat. Deglaze pan with wine and cook until most of the liquid has evaporated.
Add tomato and sprig of rosemary. Simmer for 15 minutes.
Remove from heat and stir in cream, salt, and pepper. Return pan to heat and reduce to medium. Cook until just heated through.
Toss with hot rigatoni. Garnish with Parmesan, rosemary, sage, and oregano. Serve immediately.

Nutrition Facts : Calories 873.7, Fat 36.1, SaturatedFat 14.2, Cholesterol 207.2, Sodium 284.1, Carbohydrate 87.8, Fiber 4.8, Sugar 2.6, Protein 43.3

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