Ingredients Jump to Instructions ↓

  1. 1 package(s) (16-ounce) penne rigate, bow-tie pasta, or radiatore pasta , preferably whole wheat 2 teaspoon(s) olive oil

  2. 1 small onion , finely chopped

  3. 2 clove(s) garlic , crushed with press

  4. 25 teaspoon(s) ground cinnamon

  5. 1/8 teaspoon(s) (or more, to taste) ground red pepper (cayenne)

  6. 3/4 pound(s) lean (90%) ground beef

  7. Salt

  8. 1 can(s) (14 1/2-ounce) whole tomatoes in puree , (if unavailable, use whole tomatoes in juice), preferably reduced -sodium 5 cup(s) dark seedless raisins

  9. 1/4 cup(s) salad olives , drained, or chopped pimiento-stuffed olives Chopped fresh parsley for garnish

Instructions Jump to Ingredients ↑

  1. Heat large saucepot of salted water to boiling over high heat. Add pasta and cook as label directs.

  2. Meanwhile, in nonstick 12-inch skillet, heat olive oil over medium heat until hot. Add onion and cook, stirring frequently, until tender, about 5 minutes. 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, stirring frequently, until beef begins to brown, about 5 minutes. Spoon off any excess fat as necessary. Stir in tomatoes with their puree, raisins, and olives, breaking up tomatoes with side of spoon, and cook until sauce thickens slightly, about 5 minutes longer.

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

  4. Note: 175 mg sodium count is if you are using reduced-sodium tomatoes.


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