Greek-Style Penne with Lamb and Cinnamon Tomato Sauce
This hearty pasta dish brings Mediterranean warmth to your table with ground lamb simmered in a rich tomato sauce fragrant with cinnamon, oregano, and thyme. The unexpected addition of warm spices creates depth while red wine adds complexity to the meat sauce. Served alongside golden roasted cauliflower tossed with fresh rosemary and crumbled feta, this complete meal offers comfort food with Greek flair. Perfect for family dinners or entertaining, the aromatic sauce pairs beautifully with the earthy lamb and tender penne pasta.
Ingredients
- 1 onions, medium, diced
- 2 cloves garlic, minced
- 2 Tbsp parsley, chopped
- 8 oz pasta, penne
- 2 tsp oil, cooking
- 1 lb lamb, ground
- ½ cup wine, red(optional)
- 1 can tomatoes, crushed (28 oz)
- ½ cup stock, chicken
- ½ Tbsp cinnamon
- 1 tsp oregano, dried
- 1 tsp thyme, dried
- ½ tsp sugar
- ¼ tsp cayenne
- 2 oz cheese, feta, crumbled
- 2 tsp rosemary, fresh, chopped
- 1 head cauliflower, chopped
- 1 ½ Tbsp oil, olive
Instructions
- 1
Heat oven to 500F
- 2
Spread cauliflower onto sheet pan and cover tightly with foil
- 3
Steam in oven for 10 minutes
- 4
Start pot of salted water for pasta
- 5
Cook pasta until al dente
- 6
Heat saute pan or Dutch oven over medium-high heat
- 7
Add cooking oil then onions with salt to heated oil
- 8
Saute until softened for about 3 minutes
- 9
Add ground lamb to onions
- 10
Break up with wooden spoon and brown for 5 to 8 minutes
- 11
Add red wine and saute for 1 minute
- 12
Stir in crushed tomatoes, chicken stock, garlic, cinnamon, oregano, thyme, sugar, and cayenne
- 13
Simmer for 20 to 25 minutes
- 14
Remove foil from cauliflower after 10 minutes
- 15
Toss cauliflower with olive oil, rosemary, and oregano
- 16
Roast for 15 to 25 minutes, shaking and rotating midway through until golden
- 17
Toss cauliflower with feta hot out of oven
- 18
Season cauliflower to taste with salt and pepper
- 19
Ladle sauce over pasta
- 20
Finish with parsley and feta
Tips
Toast whole spices like cinnamon stick before grinding for deeper flavor in the sauce.
Reserve pasta cooking water to thin the sauce if needed for better coating.
Let the sauce rest for 5 minutes before serving to allow flavors to meld together.
Good to Know
Refrigerate sauce and pasta separately for up to 3 days. Reheat sauce gently and toss with pasta.
Sauce can be made 1 day ahead and reheated. Cook pasta fresh for best texture.
Serve immediately while pasta is hot and cauliflower is crispy from the oven.
Common Mistakes
Don't skip browning the lamb properly to avoid bland, watery sauce.
Avoid overcooking cauliflower or it becomes mushy instead of golden and tender.
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I make this without wine?
Yes, substitute with additional chicken stock or beef broth for similar depth of flavor without alcohol.
What if I don't have lamb?
Ground beef works well as a substitute, though the flavor will be milder. Brown thoroughly for best results.
How long does leftover sauce keep?
Store refrigerated for up to 3 days or freeze for up to 3 months in airtight containers.