Rigatoni with Lamb and Artichoke White Ragù

Rigatoni with Lamb and Artichoke White Ragù

• Boil Water: Fill a pot with salted water and bring it to a boil.
• Cook Rigatoni: Add the rigatoni and cook for 10–12 minutes (or until al dente).
• Heat Ragù: In a pan, warm the lamb and artichoke white ragù gently until hot.
• Italian Tip – Pasta Water: Save a small splash to loosen and blend the sauce if needed.
• Combine: Drain the rigatoni and add them to the ragù. Toss for 30–60 seconds to let everything come together.
• Serve: Plate, add Parmigiano if you like, and enjoy!