Well, I've just read the entire 4 pages of pasta talk. As a "newbie", I have to say it was quite enthralling.
I particularly enjoyed the sardine/cream sauce idea. THAT is Italian. Not necessarily what you get in this country, but something you would encounter in Italy.
Don't worry about the alcohol residue, it DOES evaporate when cooking (assuming that you cook it a while). Hence, vodka sauce. Most good red Italian "gravies" have wine in them.
Cinnamon may sound strange, but it is a good idea. It is a component in (pardon the spelling) amatriachiani sauce. This is, once again, a very Italian recipe that incorporates bacon as well.
I like the cook-off idea. I'm in.