Penne Rigate with Sweet and Spicy Picadillo Sauce
1 package, 16 ounces penne rigate, bow-tie pasta, or radiatore pasta, preferably
whole wheat
2 teaspoons olive oil
1 small onion, finely chopped
2 cloves garlic, crushed with press
1/4 teaspoon ground cinnamon
1/8 to 1/4 teaspoon ground red pepper (cayenne)
3/4 pound lean (90%) ground beef
salt
1 can, 14 1/2 ounces whole tomatoes in puree (if unavailable, use whole tomatoes
in juice), preferably reduced sodium
1/2 cup dark seedless raisins
1/4 cup salad olives, drained, or chopped pimiento-stuffed olives
chopped fresh parsley for garnish
Heat large saucepot of salted water to boiling over high heat. Add pasta and
cook as label directs.
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.
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.
Yields 6 main dish servings.
Calories 140, Fat 4.0 g, Cholesterol 0.0 mg, Sodium 280 mg,
Carbohydrates 24 g, Fiber 2. g, Protein 3 g.