Heat olive oil in a large skillet over medium-high heat.

Add garlic and sauté for 2 minutes; transfer garlic to a small bowl using a slotted spoon.

Add lamb to the pan in batches and brown well, about 10 minutes; return garlic to the pan.

Add white wine and bring to a boil, scraping up any browned bits from the pan.

Add Italian plum tomatoes with their juices and bring to a boil.

Reduce heat and simmer until the lamb is tender, breaking up the tomatoes with a spoon, about 30 minutes.

Cook rigatoni pasta in a large pot of boiling salted water until just tender but still firm to the bite, stirring occasionally to prevent sticking; drain well.

Mix the cooked pasta, drained cannellini beans, arugula, salt, and pepper to taste into the lamb sauce and stir to heat through.

Transfer the mixture to a large bowl and serve with freshly grated Parmesan cheese.