Rigatoni with Spiced Meat Sauce

Adapted from Martha Everyday Food

kosher salt and ground pepper
12 oz rigatoni
1ob ground lamb or beef chuck ( I used lamb and it was VERY rich)
1 med onion, finely chopped
1 med green bell pepper chopped
2 garlic cloves
1/2c tomato paste
1/2tsp ground cinnamon
1/8tsp cayenne pepper (or more to taste)
1 tbsp red wine vinegar

Cook pasta until al dente and set aside. While pasta is cooking, cook lamb in a large saucepan over medium meat breaking up the large pieces until no longer pink. Add onion and garlic and season with salt and pepper. Cook, stirring occasionally, until onion is translucent.
Stir in tomato paste, cinnamon and cayenne and cook until fragrant. Add 1 1/2c water, bring to a boil and cook until thickened. Stir in vinegar and season again with salt and pepper. Add sauce to pot with pasta, toss to combine and serve. Shown here served with sauted Zucchini.


I wasn't sure how I would like this at first but I am trying to broaden my palate. I am so glad I did, this was terrific and nice from the ordinary Italian rigatoni.