Spicy Rigatoni

Ingredients

400g rigatoni pasta
3 tbsp olive oil
300g minced lamb
3 cloves garlic, minced
1 large red chilli, deseeded and chopped
400g tin of passata or chopped tomatoes
1 tsp fennel seeds
6-8 fresh sage leaves, chopped
1/4 tsp ground cumin (optional)
50ml double cream
Salt and pepper
Grated Parmesan

Method

Cook the rigatoni according to package instructions until al dente. Reserve about a cup of pasta water before draining.

Heat the 2 tablespoons of the olive oil in a large pan over medium heat.

Add the minced lamb, 1/2 tsp salt and a good grind of pepper and cook, stirring frequently for 7 minutes, until the lamb is cooked through.

Transfer the cooked lamb to a bowl and set aside.

Add the remaining olive oil to the same pan, along with the garlic, and chilli and cook for a minute or until fragrant.

Add the tomato, spices and sage and cook for 10 minutes. Add the lamb and the cream to the pan and season with salt and pepper.

Add the cooked rigatoni to the sauce, tossing to coat the pasta evenly. If the sauce is too thick, add a splash of reserved pasta water to reach the desired consistency.

Serve the rigatoni, topped with grated Parmesan.