April 2019 Recipe of the Month

Greek Penne with Cinnamon Scented Sauce, Lamb and Parsnips

Greek style tomato sauce warmed with a touch of cinnamon was a delicious discovery for me when I first learned how to cook Greek food. The addition of the rich lamb and nutty parsnips make this pasta dish far more complex than its simple preparation suggests.

Servings: 4 Prep Time: 15 minutes Cook Time: 20 minutes Total Time: 35 minutes


2 tablespoons Olive Oil

1 large Onion, halved, sliced thick

3/4 pound Parsnip

4 cloves Garlic, minced

8 ounces Ground Lamb

1 1/4 teaspoons Cinnamon

1/2 cup Tomato Juice

28 ounce can diced Tomato

12 ounces Penne Pasta, or favorite gluten-free pasta

1/2 cup Parsley

1/2 cup Feta Cheese, crumbled


Heat oil in large skillet over medium-high hea until shimmering. Add onion and parsnips and sauté until softened and browning around the edges, about 10 minutes. Add garlic and sauté until fragrant. Stir in lamb and cook until browned, breaking up the clumps with a wooden spoon. Stir in cinnamon. Season with salt and pepper. Add tomatoes and juice; bring to boil. Reduce heat, cover, and simmer until parsnips are tender, about 12 minutes. Taste and adjust seasoning.

Meanwhile, prepare pasta according to package directions. Drain, reserving 1 cup cooking liquid. When sauce is ready, stir pasta in sauce and adjust sauce consistency with some cooking water as desired. Fold in parsley. Serve hot with feta.

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