150 grams boneless Alberta Lamb sirloin cubes
¼ red onion, diced
1 small zucchini, diced
1 large tomato, diced
½ cup fresh or frozen saskatoons
1 clove garlic, minced (add this last)
¼ cup dry white wine
¼ cup chicken stock
2 tbsp. cold butter
Salt & pepper to taste
Fresh chopped herbs
Grated Asiago cheese for garnish
- Sauté first seven ingredients until the onions and garlic are starting to brown.
- Deglaze the pan with wine and stock. Add the next five ingredients.
- Toss in 4 cups of cooked rigatoni, season to taste and garnish with the grated Asiago cheese.
Recipe courtesy of Chef Darren Nixon