Rigatoni all'Agnello
American Lamb Sugo, Anchovy Butter, Broccoli Rabe, Cherry Peppers, Pecorino Sardo, Mint, Basil
Chef Nick Dugan of Sorelle | Charleston, SC
Adapted by StarChefs | July 2026 | Photo: Marie Rodriguez
INGREDIENTS
Lamb Sugo:
Yield: 2½ kilograms
100 grams Parmigiano Reggiano rinds
10 grams rosemary leaves
3 grams thyme
200 grams yellow onions
100 grams carrots
100 grams celery
30 grams garlic
1.45 kilograms ground American lamb
Kosher salt
540 grams Bianco di Napoli whole peeled tomatoes
33 grams canned tomato paste
2 liters red wine
10 grams MSG
5 grams Worcestershire sauce
5 grams colatura
40 milliliters balsamic essenza vinegar
Anchovy Butter:
Yield: 1 kilogram
2 pounds unsalted butter, cubed
90 grams anchovy fillets
12 grams lemon zest
To Assemble and Serve:
Yield: 1 serving
45 grams broccoli rabe
Extra virgin olive oil
Kosher salt
Ground black pepper
100 grams rigatoni
13 grams grated Pecorino Sardo
15 grams lemon juice
5 grams chopped cherry peppers
6 grams lemon-infused olive oil
3 grams basil leaves
2 grams mint leaves
METHOD
For the Lamb Sugo:
In a sachet, combine cheese rinds, rosemary, and thyme. Set aside. Pass onions, carrots, celery, and garlic through a meat grinder with a coarse die. Set aside. In a rondeau over medium-high heat, add lamb. Working in batches, sear until evenly browned. Transfer to a hotel pan. Add ground mirepoix to rondeau. Season with salt. Cook until lightly caramelized. Add peeled tomatoes and tomato paste. Deglaze rondeau with wine. Bring mixture to a boil. Add reserved, seared lamb and prepared sachet. Let simmer 2 hours, stirring occasionally. Season with remaining ingredients. Let cool. Transfer to an airtight container and refrigerate.
For the Anchovy Butter:
In a food processor, combine all ingredients until smooth. Transfer to an airtight container and refrigerate.
To Assemble and Serve:
In a small saucepan over low flame, heat desired amount Lamb Sugo. Keep warm. Prepare and heat a grill. In a mixing bowl, season broccoli rabe with olive oil, salt, and pepper. Grill until evenly charred and tender. Let cool. Chop into ½-centimeter pieces and set aside. Bring a pot of salted water to a boil. Add rigatoni and cook until just al dente. Strain, reserving pasta water separately. In a sauté pan over medium heat, combine cherry peppers, cheese, lemon juice, cherry peppers, cooked pasta, charred broccoli rabe, and desired amount Anchovy Butter. Add desired amount pasta water until desired consistency is achieved. Cook until sauce clings to pasta. Taste and adjust seasoning with salt and lemon juice. Transfer to a shallow serving bowl. Top with additional grated cheese and lemon-infused olive oil. Garnish with basil and mint.
