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Granny's Rosemary Lamb Pasta

20 ounces lamb -- cut into strips
  8 cloves garlic -- chopped
  2 each red pepper -- or yellow
  1 cup dry white wine
  6 cups tomato -- crushed
  4 sprigs rosemary
  8 tablespoons heavy cream
  2 pounds rigatoni -- cooked
  1 cup Parmesan cheese
  4 teaspoons rosemary -- chopped
  4 teaspoons sage -- chopped
  4 teaspoons oregano -- chopped
  Salt and pepper -- to taste

Saute the garlic, lamb and pepper until lamb is tender.

Over high heat, deglaze the pan with the white wine, cooking until most of the liquid is almost gone, add the tomato and rosemary. Simmer for 15 minutes, stir in the cream, salt and pepper, cook until heated through.

Toss in the rigatoni, garnish with cheese, rosemary sage and oregano.
 
Serving Ideas: This dish is a great dish for a romantic dinner, serve with fresh bread and a glass of white wine!!

NOTES: Heat this dish by gently tossing in a heavy pan, until heated through, do not boil this dish as it may separate.

When we get too caught up in the busyness of the world we lose connection with one another and ourselves.

- Jack Kornfield