Arrabiata Spaghetti Sauce recipe

Rigatoni pasta, Calabria-style

| Spaghetti Sauce | Homemade Pasta Recipes | Traditional Italian Pasta Recipes | Cold Pasta Salads

This pasta recipe is from Calabria, Italy. Essentially, this calabrese recipe is centered around lamb shanks, a prized meat cut, served with a refreshing mediterranean vegetables spaghetti sauce, topped by crumbled feta cheese and chopped red onions. This recipe is for three guests, but if you want to include a fourth guest all you really need is a fourth lamb shank as there will be plenty of pasta and vegetables.

Ingredients: (three guests)

* 3 Lamb Shanks
* 1 lbs. of rigatoni
* 1/2 lb. feta cheese
* 2 red onions
* 3 tomatoes
* 2 cloves garlic
* 1 tablespoon oregano
* 5 tbsp olive oil
* Salt and pepper

Cooking instructions:

1) Wash the tomatoes then dice into small cubes. Press the garlic cloves in the tomatoes.

2) Heat 3 tablespoons tablespoons of oil in a large casserole. Cook to sear the lamb shanks on all sides. When they are well colored, add the diced tomatoes, one onion, oregano and crushed garlic. Salt and pepper. Add 2 cups of water, cover and simmer 1 hour 30 minutes over low heat setting.

3) Peel and chop very finely the other red onion.

4) Crumble the feta cheese. Cook the pasta in a saucepan filled with boiling salted water until al dente or following package instructions.

5) Drain the pasta and pour them into a bowl. Pour the rest of the olive oil over the pasta, and mix.

6) When the lamb shanks are cooked, remove them from the pan and put them in a dish.

Pour the pasta into the pot with the vegetables and mix well.

Preparing each plate, first place the lamb meat at the center, then arrange the rigatoni around the lamb shanks; sprinkle with crumbled feta and chopped onions over it all; serve this rigatoni calabrese immediately.