The recipe for Cinnamon Rigatoni

Rigatoni are those elongated and hollow pasta, much like penne but quite a bit larger in size. This traditional italian pasta recipe is very easy to do. The subtle taste of just one tablespoon cinnamon combines well with meat, then with the cream sauce, for an unexpected ingredient combination that gives out a nice rich taste.

Ingredients:

For 4 people:

1 lb. Dry Rigatoni Pasta
1/2 lb. Lean Ground Beef
1/2 lb. Lean Ground Pork
1 cup Extra-virgin olive oil
1 and 1/2 cup 15% Cream for cooking
1 large Onion finely chopped
1 bunch of Parsley, finely chopped
1 cup Red Wine
1 tablespoon Cinnamon powder (better if you can grate fresh cinnamon)
Salt and pepper
1 cup grated Parmesan Cheese; some more for when serving

Cooking instructions:

In a large skillet add a bit of the oil with the sliced onions, let them brown, add all the ground meats, stir over low heat. Add the rest of the oil and cook everything until about half cooked.

Add the wine and reduce it a bit, complete the cooking mixing in half a ladle of boiling water; once the meat is cooked thoroughly add parsley and season with salt; cover reduce the heat setting to low and simmer.

Meanwhile, fill a large pot with water; add 1 teaspoon salt and boil the rigatoni until al dente. Drain and put them back to the same pot you boiled them, without the water of course.

Pour over the rigatoni the cup of cream, mix everything gently, making sure the pasta are well coated; heat setting now at low. Mix in the ground meat we did previously, the grated Parmesan cheese, all of the cinnamon and mix.

Serve, fixing each plate with pasta, then sprinkling some more grated Parmesan over and then grind a lot of fresh black pepper on top, and serve while warm.

Accompany this Italian Rigatoni Dish with your favorite Italian red wine.