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1
Work tomatoes with juice through food mill set over a large bowl, scraping pulp from underside into bowl.
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2
Discard seeds and other solids remaining in mill.
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3
Preheat oven to 400F.
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4
Cook onion in 3 tablespoons oil in a 3-quart heavy saucepan over moderately low heat, stirring, until softened.
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5
Add pork and saute over moderately high heat, stirring and breaking up lumps, until lightly browned, 3 to 5 minutes.
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6
Stir together tomato paste and water and stir into pork.
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7
Simmer until most of tomato paste is absorbed, about 2 minutes, then add tomatoes, sugar, cinnamon, pepper, and 1 tablespoon sea salt.
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8
Simmer, uncovered, stirring occasionally, until reduced to about 4 cups, about 30 minutes.
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9
While pork ragu simmers, bring 6 quarts water to a boil with 2 tablespoons oil and remaining 2 tablespoons sea salt in an 8-quart pot for rigatoni.
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10
Toast almonds in a shallow baking pan in middle of oven until fragrant and a few shades darker, 8 to 10 minutes.
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11
Immediately sprinkle nuts with extract, tossing.
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12
Cool and coarsely chop.
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13
Reduce oven temperature to 375F.
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14
Stir together bread crumbs and remaining tablespoon oil in a small heavy skillet and cook over low heat, stirring, until deep golden, 10 to 15 minutes.
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15
Transfer to a small bowl.
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16
Cook rigatoni in boiling water, stirring occasionally, until just al dente, then drain.
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17
Toss pasta with about 1/2 cup of liquid from ragu in a large bowl.
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18
Spread a thin coating of rag in bottom of a lightly oiled 13- by 9- by 2-inch baking dish, then spread half of rigatoni over it.
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19
Top with half of almonds, half of remaining ragu, half of bread crumbs, and half of cheese.
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20
Repeat layers with remaining ingredients and bake until edges are lightly browned, about 20 minutes.
