*  Exported from  MasterCook  *
 
                RIGATONI WITH A SAUCE OF LAMB AND PINE NUTS
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Meat entree                      Pastas and
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    Whole onion -- chopped
    3       tb           Olive oil
    2                    Cloves garlic -- chopped
      1/2   lb           Lamb -- ground
    1       t            Dried oregano
    2       tb           Fresh parsley -- chopped
    1       tb           Tomato paste
    1       c            Chicken broth
                         Salt and freshly ground
                         Black pepper -- to taste
    1       lb           Rigatoni (durum wheat
                         Pasta)
      1/4   c            Fresh mint leaves --
                         Chopped
      3/4   c            Feta cheese -- crumbled
    1 1/2   tb           Olive oil -- optional
    3       tb           Pine nuts -- toasted
 
   In a heavy saucepan, saute the onion in the 3
   Tablespoon. oil over low heat for 3 to 4 min.
   
   Add the garlic and cook, stirring, for less than a
   minute; then add the lamb and oregano. Cook the lamb
   over high heat, stirring frequently to break up the
   lumps, until it has just lost its raw color.
   
   Stir in the parsley, tomato paste and chicken broth.
   Season with salt and pepper. Bring to a simmer, place
   cover on slightly askew and cook over low heat for 15
   min.
   
   While the sauce is cooking, bring a large kettle of
   water to a boil.  When the water is boiling furiously,
   add 1 Tablespoon. salt; add the rigatoni and stir once
   or twice. Boil the pasta for 8 to 10 min., or until
   tender-firm to the bite.
   
   Turn the pasta into a colander, drain well, then
   transfer to a large warmed bowl.  Pour over the sauce,
   add the mint, feta cheese, pine nuts, and optional 1
   1/2 Tablespoon. of olive oil.
   
   Toss again and serve piping hot.
   
   Recipe By     : Washington Post, 9/27/95
  
 
 
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