- Salt and ground pepper - - To taste
- Pasta Rigatoni - 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, according to the instructions on the package. Drain the water, put the pasta back into the pan and set aside. While the pasta is cooked, cook lamb in a large frying pan over medium heat until it 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. Fry 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