If you’re looking for a dish that brings a touch of elegance to your dining table, this Rigatoni with Lamb and Rosemary Cream Sauce Recipe is the perfect choice. The combination of tender lamb and aromatic rosemary creates a rich and aromatic sauce that clings beautifully to the pasta.
Imagine twirling perfectly cooked rigatoni around your fork, coated in a creamy sauce that has subtle hints of rosemary. It’s a comforting meal that feels both luxurious and satisfying, perfect for a special occasion or a cozy night in.
A Flavorful Rigatoni with Lamb and Rosemary Cream Sauce
This delightful dish features rigatoni pasta perfectly cooked to al dente, enveloped in a creamy sauce that showcases tender lamb and fragrant rosemary. The combination creates a rich, savory taste that is both comforting and indulgent.
The creamy rosemary sauce clings beautifully to the rigatoni, ensuring every bite is packed with flavor. The addition of Parmesan cheese enhances the dish, providing an extra layer of richness that elevates the entire experience.
Ingredients to Create a Delicious Meal
Gathering the right ingredients is essential for crafting an impressive Rigatoni with Lamb and Rosemary Cream Sauce. You’ll need rigatoni, ground lamb, fresh rosemary, cream, and Parmesan cheese, among others. Each component plays a critical role in building flavor and texture.
Fresh parsley is a wonderful garnish, adding a pop of color and freshness that brightens the dish. Having these ingredients on hand will make the cooking process seamless and enjoyable.
Cooking the Pasta to Perfection
To kick off your culinary creation, start by cooking the rigatoni in a large pot of salted boiling water. Following the package instructions will ensure that the pasta reaches the perfect al dente texture.
Once cooked, draining the pasta properly is crucial, as excess water can dilute the flavors of your creamy sauce. Set the rigatoni aside while you prepare the sauce, allowing it to cool slightly while retaining its warmth.
Sautéing the Lamb and Building the Sauce
In a spacious skillet, heat olive oil over medium heat and sauté finely chopped onions and minced garlic until softened. The fragrance that fills your kitchen during this step sets the stage for the delicious meal ahead.
Introduce the ground lamb to the skillet and cook until browned, breaking it apart as it cooks. Once the lamb is perfectly browned, stir in the heavy cream and fresh rosemary, allowing everything to simmer gently. This process melds the flavors beautifully, creating a rich sauce.
Combining the Elements
With the sauce prepared, it’s time to unite the rigatoni with the creamy lamb mixture. Gently toss the cooked pasta in the skillet, ensuring every piece is coated with the luscious sauce. A few minutes of cooking together allows the flavors to blend seamlessly.
Consider adding a sprinkle of salt and pepper to taste, adjusting the seasoning to your preference. This step enhances the overall flavor profile, ensuring that each element shines through.
Plating and Garnishing
When it comes to presentation, plating is key. Place the rigatoni on rustic dinnerware to complement its hearty nature. A generous garnish of chopped parsley and extra Parmesan cheese not only adds visual appeal but also enhances the dining experience.
The dish can be enjoyed warm, allowing the creamy sauce to envelop the pasta in a comforting embrace. Perfect for a cozy night in or a gathering with friends, this Rigatoni with Lamb and Rosemary Cream Sauce will surely impress all who get a taste.
A Flavorful Rigatoni with Lamb and Rosemary Cream Sauce
This Rigatoni with Lamb and Rosemary Cream Sauce Recipe features al dente pasta enveloped in a creamy sauce made from tender lamb, fresh rosemary, and a blend of cream and cheese. The dish offers a savory flavor profile, with the richness of the lamb balanced by the herbal notes of rosemary.
Ingredients
- 12 ounces rigatoni pasta
- 1 pound ground lamb
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh rosemary, chopped
- Salt and black pepper to taste
- Chopped fresh parsley for garnish
Instructions
- Cook the Pasta: In a large pot of salted boiling water, cook the rigatoni according to package instructions until al dente. Drain and set aside.
- Sauté Lamb: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened. Add the ground lamb and cook until browned, breaking it apart with a spoon.
- Prepare the Sauce: Stir in the heavy cream and rosemary, allowing it to simmer gently for about 5 minutes. Mix in the grated Parmesan cheese and season with salt and pepper.
- Combine: Add the cooked rigatoni to the skillet, tossing to coat the pasta evenly with the sauce. Cook for an additional 2-3 minutes until heated through.
- Serve: Plate the rigatoni and garnish with chopped parsley and extra Parmesan cheese if desired.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 550 kcal
- Fat: 30g
- Protein: 25g
- Carbohydrates: 45g
