This recipie might sound weird with cinnamon as an ingredient BUT it is not! I love the taste and smell of the sauce as it cooks. My mother-n-law makes it all the time and ever since I tasted it at her house I was addicted. It is now one of my favorite pastas that I cook quite frequently especially on days that I am in a hurry or just don't have anything else in mind to prepare. Try it and you will love it too.
2 cups small pasta (elbow, shells, ditalini)
1 tbsp butter
3 tbsp tomato paste
1 tsp cinnamon
1/4 tsp oregano
a good amount of salt and black pepper, to taste
2 cups chicken broth *
On medium high heat, melt the butter in large saucepan. Add the uncooked macaroni. Stir for 2-3 minutes. Be careful not to burn it. Stir in the tomato pasta. Add the chicken broth, cinnamon, salt, pepper, and oregano. * (Depending on how large your pasta is, you might need to add 1/4-1/2 cup more broth. You want the liquid to be level with the surface of the pasta. Sometimes I cheat and use one 14.5 oz can of chicken broth which is almost 2 cups then I add a little water to complete the measurement.)
Here is the best part......stir and taste the sauce. This is where you get hooked. As you continue to add enough salt and pepper you will love the flavor and love the smell. Sometimes I get carried away and "taste" too much of it before it even cooks.
Let boil for 2-3 minutes. Cover and simmer on LOW heat as you would cook rice for maybe 20 minutes, or until pasta is cooked and sauce is reduced.
NOTE: Stir at least 2 times while cooking to avoid pasta sticking to bottom of the pan. Pasta will simmer and absorb almost all the broth. Serve with breaded chicken, this or this. Enjoy!
Source: daliasdelights original