- Salt and ground pepper - - To taste
- Pasta Rigatoni or other short pasta - 360 Grams
- lamb or beef - 450 Grams
- medium bulb - 1 piece
- cloves of garlic - 2 pieces
- tomato paste - 1/2 cup
- 1/2 teaspoon ground cinnamon
- cayenne pepper - 1/8 teaspoons
- red wine vinegar - 1 st. a spoon
In a large saucepan with boiling salted water boil the pasta until ready, drain the water and return the pasta to the pan. Set aside. While the pasta is cooked, cook lamb in a large saucepan over medium heat until the meat turns pink, from 3 to 5 minutes. Add onions and garlic, season with salt and pepper. Cook, stirring, until the onion is soft, from 4 to 6 minutes. Add the tomato paste, cinnamon and cayenne pepper, cook until the fragrance appears, about 2 minutes. Add 1 1 2 cups of water, bring to a boil. Reduce the heat and cook until the sauce is slightly thickened, from 8 to 10 minutes. Add the vinegar and season with salt and pepper. Add the sauce in a pan with pasta, stir and serve.
Servings: 4