Lamb Ragout With Rigatoni

• 2 tablespoons extra-virgin olive oil
• 3 cloves garlic thinly sliced
• 1 bay leaf
• 1 1/2 pounds lamb shoulder boneless, trimmed, cut into 1 inch cubes
• 1/2 cup dry white wine
• 13 1/2 ounces cherry tomatoes
• 1 tablespoon tomato paste
• 2 red peppers deseeded, cut into strips
• 1 red chili Thai, finely chopped
• 13 1/4 ounces rigatoni
• pecorino cheese shaved, to serve

1. Heat oil in a pressure cooker over high heat. Cook garlic and bay leaf for 30 seconds, until golden. Add lamb and cook, stirring occasionally, for 5 mins, until browned. Add wine. Cook, stirring, for 5 mins, until almost evaporated.
2. Add tomatoes, tomato paste, peppers and chili. Close and lock lid. Bring pressure cooker to low pressure over high heat. Cook, adjusting heat to maintain low pressure, for 25 mins. Remove from heat. Release pressure using natural-release method. Remove lid. Lamb should be tender.
3. Meanwhile, cook rigatoni in boiling salted water until al dente. Drain, reserving 1/2 cup cooking liquid. Toss pasta and cooking sauce with ragu.
4. Top with pecorino and serve immediately.

extravirgin olive oil, garlic, bay leaf, lamb shoulder, white wine, tomatoes, tomato paste, red peppers, red chili thai, rigatoni, pecorino cheese shaved

Taken from www.yummly.com/recipe/Lamb-Ragout-with-Rigatoni-1404978 (may not work)