Rigatoni with a Sauce of Lamb & Pine Nuts

Directions

In a heavy saucepan, sauté the onion in the 3 tablespoons oil over low heat for 3 to 4 minutes.

Add the garlic and cook, stirring, for less than a minute; then add the lamb and oregano.

Cook the lamb over high heat, stirring frequently to break up the lumps, until it has just lost its raw color.

Stir in the parsley, tomato paste and chicken broth.

Season with salt and pepper.

Bring to a simmer, place cover on slightly askew and cook over low heat for 15 minutes.

While the sauce is cooking, bring a large kettle of water to a boil.

When the water is boiling furiously, add 1 tablespoon salt; add the rigatoni and stir once or twice.

Boil the pasta for 8 to 10 minutes, or until tender-firm to the bite.

Turn the pasta into a colander, drain well, then transfer to a large warmed bowl.

Pour over the sauce, add the mint, feta cheese, pine nuts, and optional 1½ tablespoon of olive oil.

Toss again and serve piping hot.