Rotini with Spiced Tomato and Meat Sauce
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.
More Food & Wine
About The Daily DishThe Daily Dish brings you regular recipes from public media's favorite chefs.
More Recipes from Festival Chefs
Jody Adams' Lentils, Sausages & Grapes
David Blessing's Short Rib Tacos
Chris Coombs Cider Braised Duck Leg
Jose Duarte's Lobster Causa
Jeff Fournier's Cherry Tomato Puttanesca
Rich Garcia's Trash Fish Minestrone
Will Gilson's Smoked Bluefish
Will Gilson's Stuffies
Deborah Hughes & Mary-Catherine Deibel's Red Pepper Soup
Frank McClelland's Pot-au-Feu of Poussin
Brendan Pelley's Seared Scallops
Robert Sisca's Monkfish
Sign-up for WGBH Food & Wine updates, WGBH promotions, and previews of what's coming up on WGBH TV.
Follow WGBH Foodie