Lamb Rigatoni

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Lamb Rigatoni

Ingredient Notes

Sugo:

My homemade sugo is the base for this recipe and it’s worth making it ahead if you can. The flavour is so much better than store-bought passata, but passata works fine if you’re short on time. This is a simple sauce with not many ingredients, so the quality of your tomato base really does matter.

Lamb mince:

I use lamb mince here instead of the usual pork or pancetta because it gives the sauce a richer, deeper flavour. Beef or pork mince both work well if that’s what you have. If you want to make it vegetarian, just leave out the mince and make the sauce as normal , and it still tastes great.

Vodka:

The vodka adds a slight sharpness and helps emulsify the sauce, lifting flavours that are both fat-soluble and water-soluble at the same time. You only need a small amount and the alcohol mostly cooks off. If you are cooking on a gas flame, take care when adding it as it can flambe. If you’d rather leave it out, a small splash of water will still help deglaze the pan and loosen any browned bits.

Ingredients

500g rigatoni
1 tbsp olive oil
500g lamb mince
sea salt, to season
pinch chilli flakes
2 tbsp Vodka
750ml (3 cups) Sugo
100ml cream
40g (½ cup) grated parmesan cheese, plus extra for garnish
handful of basil leaves, torn

Equipment

Large saucepan
Saucier or deep frying pan
Colander
Wooden spoon

Directions

Bring a large saucepan of salted water to the boil over high heat. Cook the pasta for 10 minutes, or until al dente.
Meanwhile, heat the oil in a saucier or deep frying pan over medium-high heat. Add the mince, season with some salt and cook for 5 minutes, stirring to break it up.
Add the chilli flakes and cook for 1 minute while stirring. Then pour in the vodka and cook for 1 minute to cook off the alcohol.
Pour in the sugo and bring to a simmer. Then reduce the heat to medium. Stir through the cream and cook for a few minutes to thicken slightly.
Drain the pasta then add to the sauce along with the parmesan and basil. Stir until just combined then remove from the heat.
Serve pasta garnished with some extra parmesan and basil leaves.

Notes

Chef Tips

Watch out for the flambe

When you add the vodka to the hot pan it can catch and flambe, especially on a gas flame. This is perfectly normal and burns off quickly, but if you are not expecting it, it can be startling. Have your lid close by so you can smother the flame if needed, or tilt the pan away from you as you pour. If you’d rather avoid the flambe risk altogether, take the pan off the heat briefly before adding the vodka.

Storage

Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently in a pan over low heat, adding a splash of water or pasta water to loosen the sauce. The pasta will absorb more liquid as it sits, so don’t be surprised if the leftovers look thicker than when you first made it.

FAQs

Can I use a different pasta shape?

Yes. Penne, paccheri or any short ridged pasta work well because the ridges help the sauce cling. Spaghetti also works if that’s what you have, though the sauce clings a little less.

How do I know when the pasta is al dente?

Start tasting it a minute or two before the packet says it’s ready. Al dente means the pasta should have a slight bite to it, tender on the outside but with just a little resistance in the centre. You don’t want it chalky, but you don’t want it soft either. It will finish cooking briefly in the sauce, so pulling it just before it’s fully done is ideal.

Does the vodka make it taste alcoholic?

No. The alcohol mostly cooks off when added to the hot pan. What you get is the flavour effect, a slight brightness and tang, without any boozy taste. The finished sauce just tastes like a rich tomato cream.

Can I make this ahead?

The sauce keeps well, so you can make it ahead and reheat it gently with a splash of pasta water to loosen. Cook the pasta fresh when you’re ready to serve so it doesn’t go soft sitting in the sauce.