| 1 box | BARILLA Cellentani |
| 1/3 cup | extra virgin olive oil |
| 2 cloves | garlic, crushed |
| to taste | crushed red chili pepper flakes (optional) |
| 2 pounds | lamb meat from leg, diced fine |
| 1/2 cup | dry red wine |
| 1 can (28 ounces) | tomatoes, San Marzano canned (may substitute other good quality canned tomaotes) |
| 1 cup | water |
| to taste | salt |
| 1/4 cup | Pecorino Romano cheese, grated |
BRING a large pot of water to a boil.
HEAT olive oil in a large skillet over medium-high heat. Add garlic and saute 1-2 minutes. Add pepper flakes if desired.
ADD lamb and cook until it sticks on the bottom of the pan. ADD wine and cook until it reduces. Add tomatoes, 1 cup of water and salt. Simmer until water is evaporated and sauce is cooked, approximately 30 minutes.
COOK pasta according to package directions. Drain and toss with sauce mixture. Transfer to a serving platter or bowl; top with cheese and serve.