Paccheri Chops

Paccheri Pasta
2 Lamb Chops
5 Shots Red Wine
Rosemary
Garlic
Olive Oil
Parsley
Parmesan
Salt & Pepper (rock and fine salt)
Dash of Cream


Serving For Two

1. Start by getting a pot full of water and putting it on full heat.
2. In meanwhile, cut your lamb chops so that you have small diced bits of meat. Try not to have any fat as when its cooked it can become chewy and unpleasant.
3. Get a pan (later big enough to mix your pasta in) and drizzle some olive oil. When the oil is hot on full heat, slowly place in your cubed lamb's meat.
4. Let the meat fry and gain colour, but be aware the oil might spit. When the oil has dried up a little, add a glove of garlic which has been finely chopped up. Let the garlic fry alongside the meat.
5. Before the garlic turns golden or brown, add the 5 shots of red wine and a sprinkle of fresh rosemary. You can pick off the leaves or throw in the whole stalk. 
6. Turn the heat down to medium and let the meat simmer in the alcohol. Put a lid on the pan.
7. When the water is boiling, add around 230g of pasta for the both of you. Don't forget to add a pinch of rock salt to the water.
8. Check your sauce, if its drying up, just add a glass of water. Don't forget to season the sauce with salt and pepper, but be light because the ingredients are naturally a little salty already. 
9. When the pasta is al-dente drain it and add it to the sauce. Add a dash of cream and a sprinkle of parsley and mix all the ingredients well together. 
10. Plate up your pasta before the a sauce dries up and serve it with a leaf of parsley and a sprinkle of freshly grated parmesan.

Enjoy!