2 cloves garlic, minced
1/4 tsp. crushed red chile flakes
3/4 lb. ground beef (I prefer 85% lean)
1/2 tsp. ground cinnamon
Kosher salt and freshly ground black pepper
28-oz. can whole peeled tomatoes
3/4 lb. dried rotini
1/2 tsp. granulated sugar
1/3 cup pitted kalamata olives, quartered lengthwise
1/3 cup packed chopped fresh flat-leaf parsley
Put a large pot of salted water on to boil.
Heat the oil, garlic, and chile flakes in a large saucepan over medium heat. When the garlic is fragrant but not browned, about 1 minute, add the beef and cinnamon and season generously with salt and pepper. Cook the beef, using a large spoon to break it into small pieces, until it’s evenly browned, 3 to 4 minutes.
Put the pasta in the water.
Pour the tomatoes and their juices into the saucepan, lower the heat to medium, and cook for 5 minutes, using the spoon to break them into smaller pieces. Stir in the sugar, the olives, and all but 2 Tbs. of the parsley. Taste for salt and pepper and keep the sauce warm over low heat.
Finish cooking the rotini until it’s just tender, about 8 minutes total. Drain and add the meat sauce. Cook together, stirring well, for 1 minute. Serve immeadiatly, sprinkled with the remaining 2 Tbs. parsley.
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