Ingredients
• 8 oz. Dry Rigatoni or Penne Pasta
• 1 tbsp. Olive Oil (EVO)
• 1 Medium Onion (chopped fine)
• 1 tbsp. Fresh Garlic (minced)
• 12 oz. Ground Lamb
• 1 Small Carrot (julienned)
• 2 Slices Prosciutto (chopped fine )
• Salt and Pepper (to taste)
• 1 tsp. Dry Rosemary Leaves
• 1 tsp. Dry Basil Flakes
• ½ tsp. Dry Thyme
• ½ tsp. Fresh Jalapeno (chopped fine)
• 4 oz. Dry White Wine (or Dry White Vermouth)
• 8 oz. Marinara Sauce (homemade or bottled)
• 3 oz. Frozen Peas
• 2 oz. Fresh Parmesan Cheese (grated)
Preparation
• In a large pot, half-fill with water
• Add a little EVO and salt
• Heat to boiling
• Add pasta – stirring occasionally until softened (al dente)
• Drain pasta and set aside until sauce is done
• In a large skillet, heat oil on medium heat
• Add onions, and garlic – stir in until slightly browned
• Add ground lamb – stir in and brown for about 5 minutes
• Add spices - salt, pepper, rosemary, basil, and thyme
• Add jalapeno, carrot, and prosciutto – stir in for about 3 minutes
• Add wine and heat until reduced – about 5 minutes
• Add marinara sauce – let simmer about 5 minutes
• Add peas and half of grated parmesan– stir in and remove from heat
• In a large bowl:
o Add the pasta
o Add the sauce and toss until evenly coated
• Serve on plates – sprinkle remainder of parmesan over the top
• Serve with garlic bread or a small salad