Ready in 30 Minutes!!
1 package (16 ounces) radiatore or whole wheat corkscrew pasta
1 tablespoon olive oil
1 small onion, finely chopped
2 garlic cloves, crushed with garlic press
1/4 teaspoon ground cinnamon
1/8 to 1/4 teaspoon grounded red pepper (cayenne)
3/4 pound ground beef
1/2 teaspoon salt
1 can (14 1/2 ounces) whole tomatoes in puree
1/2 cup dark seedless rasins
1/4 cup salad olives, drained, or chopped pimento-stuffed olives
chopped fresh parsley leaves for garnish
In large saucepot, cook pasta as label directs.
Meanwhile, in nonstick 12-inch skillet heat olive 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 salt and cook 5 minutes or until beef begins to brown, stirring frequently. Spoon off fat if necessary. stir in tomatoes with their puree, rasins, and olives, breaking up tomatoes with side of spoon, and cook about 5 minutes longer or until soauce thickens slightly.
When pasta has cooked to desired doneness, remove 1 cup pasta cooking water. Drain pasta and return to sauce pot. Add ground beef mixture and reserved pasta cooking water; toss well. Garnish with chopped parsley to serve.
