Hello Fresh Rosemary Lamb And Mushroom Rigatoni

Hello Fresh Rosemary Lamb And Mushroom Rigatoni -

A hearty italian dish which is sure to leave you warm and completely satisfied.Once cooked, drain in a colander and pop back in the pot, off the heat.

Clean the mushrooms with kitchen paper and roughly chop.;Pick and roughly chop herbs.Remove the lamb and put the carrot and onion in the pot.

B) when boiling, add the rigatoni to the water and bring back to the boil.B) stir in the creme fraiche, red wine stock paste and water for the sauce (see pantry for amount).

Halve, peel and chop the onion into small pieces.Reserve ¾ cup pasta cooking water (1¼ cups for 4 servings), then drain.Meanwhile, place a pan over medium heat with a drizzle of oil.;

A) add the garlic, tomato puree and dried rosemary to the pan.Cook linguine in the boiling water until 'al dente', 9 minutes.

• once water is boiling, add rigatoni to pot.Halve, peel and chop the onion into small pieces.