Ingredients Jump to Instructions ↓

  1. 1 package(s) (16-ounce) radiatore or corkscrew pasta

  2. Salt

  3. 1 teaspoon(s) olive oil

  4. 1 small onion , finely chopped

  5. 2 clove(s) garlic , crushed with garlic press

  6. 25 teaspoon(s) ground cinnamon

  7. 1/8 teaspoon(s) ground red pepper (cayenne) , add more as needed 75 pound(s) ground beef

  8. 1 can(s) (14 1/2-ounce) whole tomatoes in puree

  9. 1/2 cup(s) dark seedless raisins

  10. 1/4 cup(s) salad olives , drained, or chopped pimiento-stuffed olives chopped fresh parsley leaves , for garnish

Instructions Jump to Ingredients ↑

  1. In large saucepot, prepare pasta in boiling salted water as label directs.

  2. Meanwhile, in nonstick 12-inch skillet, heat olive oil over medium heat until hot. Add onion and cook 5 minutes or until tender, stirring frequently. Stir in garlic, cinnamon, and ground red pepper; cook 30 seconds. Increase heat to medium-high; add ground beef and 1/2 teaspoon salt and cook 5 minutes or until beef begins to brown, stirring frequently. Spoon off fat if necessary. Stir in tomatoes with their puree, raisins, and olives, breaking up tomatoes with side of spoon, and cook about 5 minutes longer or until sauce thickens slightly.

  3. When pasta has cooked to desired doneness, remove 1 cup pasta cooking water. Drain pasta and return to saucepot. Add ground-beef mixture and reserved pasta cooking water; toss well. Garnish with chopped parsley to serve.


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