Prep 10 mins
Cook 20 mins
This sounds tasty and quick and easy to make. From "Everyday Food", November 2008.
- 12 ounces rigatoni pasta or 12 ounces other short pasta
- 1 lb ground lamb or 1 lb ground chuck or 1 lb ground buffalo meat
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1⁄2 cup tomato paste
- 1⁄2 teaspoon ground cinnamon
- 1⁄8 teaspoon cayenne pepper
- 1 tablespoon red wine vinegar
- kosher sea salt
- fresh ground black pepper
- In a large pot of boiling salted water, cook pasta until al dente; drain, and return to pot. Set aside.
- While pasta is cooking, cook ground meat in a large saucepan over medium-high heat, breaking up with a wooden spoon, until no longer pink, 3 to 5 minutes.
- Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion is tender, 4 to 6 minutes.
- Stir in tomato paste, cinnamon, and cayenne, and cook until fragrant, about 2 minutes. Add 1 1/2 cups water, bring to a boil. Reduce to a simmer, and cook until slightly thickened, 8 to 10 minutes.
- Stir in vinegar, and season again with salt and pepper. Add sauce to pot with pasta, and toss to combine.
- Serve with green salad and warm bread.
I had this recipe emailed to me from Everyday Food and liked it enough that I wanted to add it to Recipezaar then found it was already here! I used ground beef. The only change I would make is to add a bit more spice, perhaps red pepper flakes. I made a big batch and used the leftover sauce for Sloppy Joes it was so thick.