Rigatoni with Calabrian Lamb Ragu
Rigatoni is a distinctly southern Italian pasta shape. Originating in Lazio around 1930, it was one of the first shapes created through industrialized pasta extrusion. And while a favorite in Rome, it quickly became one of the preferred pasta shapes in Sicily. Named for its ridges, the geometry of rigatoni was designed to catch chunkier sauces on the outside, while the smooth inner tubes hide even more bits of meat, veggies, and sauce.
Once I read that rigatoni was popular in Sicily, I knew I had to pay homage to the region my family was from. A region that unapologetically blends flavors of Italy with others from Northern Africa and the rest of the Mediterranean. For this recipe, I wanted to replicate some of those flavors by creating a spicy lamb ragu that offered some breaks from the intense heat with the use of raisins. Just to be safe, though, bring an extra napkin to the table in case you start to sweat. Don’t worry, it’s worth it.
The Recipe
Servings: 4
Prep time: 15 mins.
Cook time: 3.5 hrs.
Difficulty: Medium
Special Equipment:
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Notes:
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Ingredients & Mise en Place
• 16 oz. rigatoni
• 2 lb. bone-in lamb shoulder - cut into small 1-2 inch cubes - reserve bones with meat still on them
• 6 dried calabrian chilies - chopped fine (seeds & all)
• 2 oz. raisins
• 4 garlic cloves - thinly sliced
• 2 small yellow onions - quartered and sliced very thin
• 1.5 cups dry red wine
• 3 oz. tomato paste
• 14.5 oz. crushed san marzano tomatoes
• Nutmeg - to taste (optional)
• Fresh mint - (optional)
• Pecorino Romano - can sub. parmesan
• Extra virgin olive oil
• Sea salt
• Pepper
Preparation
Sauce
01.
In a dutch oven or deep pot over medium heat add 2 tablespoons of extra virgin olive oil. Once the oil is warmed add the onion and garlic, stirring and cooking until fragrant but not browned, about 1-2 minutes. Add in the lamb and shoulder bones searing them on each side with a little salt and pepper. You can increase the heat if the lamb isn’t browning properly on your stove. (Take note of how many bones you have now - you will want to make sure you account for all of them later.)
02.
Once browned, deglaze the pot by adding in the wine. Bring the pot to a rapid simmer to begin to cook off the alcohol. After 1-2 minutes, stir in the crushed tomatoes, tomato paste, and 6-8 oz. of water. Reduce heat to low and bring the sauce to a light simmer. Cover and let it go for 3-4 hrs. When it’s ready the bones will be clean of meat and the lamb will break down to smaller pieces and strands.
Final Pasta Assembly
01.
Bring a pot of heavily salted water to a boil and add the pasta. Cook until al dente - which is about 12 minutes for dry rigatoni. While the pasta cooks seek out and remove the bones in your sauce, then add the raisins and freshly grated nutmeg to taste.
02.
Once the pasta has finished cooking, strain and combine with the sauce in your pot. Plate and finish with lots of fresh Pecorino Romano (don’t be shy) and garnish with fresh mint leaves.
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