Recipe for 4
500gr rigatoni pasta
300gr pork minced meat
1 large onion thinly chopped
1 can of cubed tomatoes
1 tablespoon cinnamon
1/2 teaspoon salt
1/3 teaspoon freshly ground black pepper
3 tablespoons olive oil
A small bunch of parsley thinly chopped
1/2 cup water
3/4 cup fresh cream
1 1/2 cup parmesan cheese, grated
1 tablespoon butter (for greasing the oven dish)
In a large skillet heat the olive oil over medium high heat. Add the minced meat and with a fork start stirring and pressing the meat until granular. Add the chopped onion and continue stirring until onion is glossy and add the tomato and water. Stir and add the salt, pepper and cinnamon. Cover and simmer over medium heat for 20 minutes until the sauce thickens, stirring occasionally. As soon the sauce thickens add the chopped parsley and remove from heat.
Meanwhile, prepare the rigatoni pasta according to package directions for al dente. Drain and place under cold water to stop cooking. Add and stir two tablespoons of olive oil. Place the pasta in the skillet with the sauce and the half parmesan cheese. Stir to combine all the ingredients together.
Grease a large oven dish with the butter. Pour in the pasta and make sure that it is evenly placed in the dish. Pour over it the fresh cream and shake slightly the dish to spread it evenly. Sprinkle over the pasta the rest of the cheese and cover the dish with an aluminium foil.
Bake in a preheated oven (180oC) for 10 minutes and then uncover. Bake another 10 minutes uncovered until a golden crust is formed on top.
Serve hot, with a cold white wine. Enjoy!