• Mince together garlic and rosemary. Heat olive oil in 2-quart saucepan set over medium heat; cook garlic mixture and bay leaves until garlic is softened.
• Stir in red peppers and hot pepper (if using); cook for 2 minutes or until peppers are softened. Stir in lamb and brown slowly, breaking up with spoon.
• Increase heat to medium-high. Add wine; cook, stirring with wooden spoon, until most of wine evaporates. Stir in tomatoes and juice, and salt and pepper to taste; reduce heat and simmer, covered, for 25 to 30 minutes. Discard bay leaves.
• Cook pasta according to package directions; drain and add to saucepan, stirring to coat with sauce. Sprinkle with cheese.

Recipe provided by Chef Mary Ann Esposito