PENNE RIGATE WITH SWEET & SPICY PICADILLO SAUCE

By Jaxson

Ingredients

• 1 PKG PENNE RIGATE OR BOW TIE PASTA
• 2 TS OLIVE OIL
• 1 SMALL ONION
• 2 CLOVES GARLIC, CRUSHED WITH PRESS
• 1/4 TSP GROUND CINNAMON
• 1/8-1/4 TSP GROUND RED PEPPER (CAYENNE)
• 3/4 LB GROUND BEEF
• SALT
• 1 CAN WHOLE TOMATOES

Preparation

Step 1

1 HEAT LARGE SAUCEPAN OF SALTED WATER TO BOILING OVER HIGH HEAT. ADD PASTA AND COOK

2 MEANWHILE IN NONSTICK 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 TSP SALT AND COOK STIRRING FREQUENTLY UNTIL BEEF BEGINS TO BROWN, ABOUT 5 MINUTES. SPOON OFF EXCESS FAT AS NECESSARY. STIR IN TOMATOES AND COOK UNTIL SAUCE THICKENS SLIGHTLY

3 WHEN PASTA HAS COOKED TO DESIRED DONENESS, REMOVE 1 CUP PASTA COOKING WATER, SET ASIDE. DRAIN PASTA AND RETURN TO SAUCEPAN ADD GROUND BEEF MIXTURE AND RESERVED PASTA COOKING WATER, TOSS WELL TO COAT PASTA. SEASON WITH SALT TO TASTE