a) Bring a large saucepan of water to the boil with 1/2 tsp salt.
b) When boiling, add the rigatoni to the water and bring back to the boil. Cook until tender, 12 mins.
c) Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

a) While the pasta cooks, peel and grate the garlic (or use a garlic press).
b) Thinly slice the mushrooms.
c) Pick the rosemary leaves from their stalks and finely chop (see ingredients for amount, discard the stalks).

a) Heat a large frying pan on medium-high heat (no oil).
b) Once hot, add the lamb mince to the pan and cook until browned, 5-6 mins. Use spoon to break it up as it cooks, then drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. The mince is cooked when no longer pink in the middle.
c) Add the mushrooms and stir-fry until golden, 3-4 mins.

a) Stir the garlic and chopped rosemary into the pan. Cook, stirring, for 1-2 mins.
b) Add the red wine vinegar and allow it to evaporate, 1-2 mins.
c) Stir in the creme fraiche, chicken stock paste and water for the sauce (see ingredients for amount).
d) Bring to the boil, then lower the heat and simmer until slightly thickened, 2-3 mins.

a) Once the sauce has thickened, stir in half the grated hard Italian style cheese. Add a splash of water if you feel it needs it.
b) Taste and add salt and pepper if needed.

a) Add the cooked rigatoni to the sauce and stir to combine, then spoon into your bowls.
b) Sprinkle over the remaining hard Italian style cheese to finish. Enjoy!