| Radiatore with Sweet & Spicy Picadillo Sauce |
| 16 ounces radiatore or corkscrew pasta |
| salt |
| 1 tsp olive oil |
| 1 small onion, finely chopped |
| 2 garlic cloves, crushed with garlic press |
| ¼ tsp ground cinnamon |
| 1/8 to ¼ tsp ground red pepper(cayenne) |
| ¾ lb ground beef |
| 1 can(14 ½ ounces) whole tomatoes in puree |
| ½ cup dark seedless raisins |
| ¼ cup salad olives, drained or chopped stuffed olives |
| chopped fresh parsley leaves for garnish |
|
1. In large saucepot, prepare pasta in foiling salted water |
| 2. Meanwhile in nonstick 12-inch skillet, heat olive oil over medium heat until hot. Add onion and cook 5 minutes or until tender, stirring frequently. Stir in garlic, cinnamon, and ground red pepper; cook 30 seconds. Increase heat to medium-high; add beef and ½ tsp salt and cook 5 minutes or until beef begins to brown, stirring frequently. Spoon off excess fat Stir in tomatoes with their puree, raisins, and olives, breaking up tomatoes with side of spoon, and cook about 5 minutes longer or until sauce thickens slightly. |
| 3. When pasta has cooked to desired doneness, remove 1 cup pasta cooking water. Drain pasta and return to saucepot. Add ground-beef mixture and reserved pasta cooking water; toss well. Garnish with chopped parsley to serve. Makes 6 servings. |