FanPost

Feasting on the Flesh of the Enemy.



Revisiting an old tradition from the earlier days of DAWG SPORTS, I was wondering what the Flesh of the Enemy would be when playing ...wait, who are we playing again? the Idaho State Bengals.  Sure there are the easy choices like chowing on some Frosted Flakes (because of the Tony the Tiger connection), but I felt that was too superficial.  Then there are Cream Puffs, because we are playing a team that is, well, you know.  But I kept digging, and I found that the Bengals hail from Pocatello, Idaho.  So tonight, before we get down to the business of trying not to screw up winning tomorrow, let us bread bread together.  Well, not really bread but...

...Penne Rigate with Sweet and Spicy Pocatello Sauce.

Picadillo dishes are quite tasty, and this recipe is a favorite in my family.  Enjoy!

 

    INGREDIENTS:

  • 1 package(s) (16-ounce) penne rigate, bow-tie pasta, or radiatore pasta, preferably whole wheat
  • 2 teaspoon(s) olive oil
  • 1 small onion, finely chopped
  • 2 clove(s) garlic, crushed with press
  • 1/4 teaspoon(s) ground cinnamon
  • 1/8 teaspoon(s) (or more, to taste) ground red pepper (cayenne)
  • 3/4 pound(s) lean (90%) ground beef
  • Salt
  • 1 can(s) (14 1/2-ounce) whole tomatoes in puree, (if unavailable, use whole tomatoes in juice)
  • 1/2 cup(s) dark seedless raisins
  • 1/4 cup(s) salad olives, drained, or chopped pimiento-stuffed olives
  • Chopped fresh parsley for garnish

 

 

Directions

  1. Heat large saucepot of salted water to boiling over high heat. Add pasta and cook as label directs.
  2. Meanwhile, in nonstick 12-inch skillet, heat olive oil over medium heat until hot. Add onion and cook, stirring frequently, until tender, about 5 minutes. Stir in garlic, cinnamon, and ground red pepper; cook 30 seconds. Increase heat to medium-high; add ground beef and 1/2 teaspoon salt and cook, stirring frequently, until beef begins to brown, about 5 minutes. Spoon off any excess fat as necessary. Stir in tomatoes with their puree, raisins, and olives, breaking up tomatoes with side of spoon, and cook until sauce thickens slightly, about 5 minutes longer.
  3. When pasta has cooked to desired doneness, remove 1 cup pasta cooking water; set aside. Drain pasta and return to saucepot. Add ground-beef mixture and reserved pasta cooking water; toss well to coat pasta. Season with salt to taste. Garnish with parsley to serve.
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