Bring a stockpot of salted water to a boil and cook pasta according to package directions, drain and set aside.I ended up using Rotini noodles because that was what was available at my grocery store.

Heat olive oil in a large skillet over medium heat; add onion and sauté until translucent.

Add ground lamb, sprinkle with salt. Sauté, breaking up the lamb with a spatula until the lamb is cooked through and no longer pink, about 5-7 minutes. Drain excess fat.

Add tomato sauce, tomato paste, broth (starting with one cup) and remaining spices. Add cooked pasta. Adjust broth as needed to reach desired consistency.

Remove from heat and add heavy cream, asiago and cheddar cheeses, and stir to combine. I couldn’t find asiago cheese in my grocery store, but I did find a shredded cheese mix that included asiago that I used.

Sprinkle with fresh parsley. Serve immediately and enjoy!