Salt and freshly ground black pepper to taste
1 pound penne rigate (with lines)
softened butter, for baking dish
2 tbsp extra virgin olive oil
1 small onion, finely chopped
3 cloves garlic, chopped
1 can (15 ounces) crushed tomatoes
1/2 cup heavy cream
2 pinches cinnamon
6 slices bacon, chopped and extra crispy
1/4 to 1/3 cup Parmesan cheese
Put a pot of water over high heat to boil. when water boils add salt and pasta. Cook pasta to al dente (soft on the outside with a little crunch on the inside), about 7 minutes. Once pasta water comes to a boil preheat oven to 500 degrees F.
Butter a medium size baking dish or casserole. Ad olive oil to a medium skillet over medium heat. cook onions and garlic in olive oil 3 to 5 minutes. Stir in tomatoes and bring to a bubble. Add cream and season sauce with cinnamon, salt and pepper. Add chopped bacon to sauce and stir with cooked pasta to combine. Adjust seasonings and transfer pasta to baking dish. cover pasta with cheese and place in oven. Bake until top is lightly brown and pasta is bubbling, about 10 minutes. Serve hot from the oven.
*** This pasta was so very good. The recipe makes enough for a 9x13 pan which fed my family for a week! Just go easy on the cinnamon, the flavor is really enhanced when you bake it.