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Categories:
extra-virgin olive oil garlic bay leaf lamb shoulder white wine cherry tomatoes tomato red peppers red chili rigatoni Pecorino cheese
Viewed: 61 - Published at: 7 years agoIngredients
- 2 tbsp extra virgin olive oil
- 3 cloves garlic, thinly sliced
- 1 None bay leaf
- 1 1/2 lb boneless lamb shoulder, trimmed, cut into 1 inch cubes
- 1/2 cup dry white wine
- 1 (13.5 oz) can cherry tomatoes
- 1 tbsp tomato paste
- 2 None red peppers, deseeded, cut into strips
- 1 None Thai red chili, finely chopped
- 13.25 oz rigatoni
- None None shaved pecorino cheese, to serve
Method
- Heat oil in a pressure cooker over high heat. Cook garlic and bay leaf for 30 seconds, until golden. Add lamb and cook, stirring occasionally, for 5 mins, until browned. Add wine. Cook, stirring, for 5 mins, until almost evaporated.
- Add tomatoes, tomato paste, peppers and chili. Close and lock lid. Bring pressure cooker to low pressure over high heat. Cook, adjusting heat to maintain low pressure, for 25 mins. Remove from heat. Release pressure using natural-release method. Remove lid. Lamb should be tender.
- Meanwhile, cook rigatoni in boiling salted water until al dente. Drain, reserving 1/2 cup cooking liquid. Toss pasta and cooking sauce with ragu.
- Top with pecorino and serve immediately.
