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“A simple, fun and flavorful pasta dish from Monday to Friday Pasta by Michele Urvater. As written, this is not a particularly "saucy" recipe, so if you like more sauce, I would recommend increasing the tomato sauce and adjust seasonings accordingly, or just use less meat and/or pasta.”

Ingredients Nutrition


  1. Bring a large pot of water to a boil for pasta.
  2. While the water is heating, peel and finely chop onion. Peel and mince garlic. Seed and mince the chile (I used a serrano).
  3. in a small bowl, combine the spices (and red pepper flakes if not using fresh chile). set the bowl aside.
  4. add the pasta to the boiling water and cook till it is tender but still firm to the bite.
  5. meanwhile, heat the oil in a large skillet over med-high heat. add the onions and garlic and saute about 1 minute.
  6. reduce heat to medium and continue to cook, stirring now and then, till onions are tender, about 5 minutes.
  7. when the onions are cooked stir in the mixture of spices, the fresh chile and the sugar.
  8. crumble the meat into the onion mixture and saute till meat is no longer pink.
  9. add the tomato sauce and bring to a simmer. season to taste with salt and continue to cook over low heat while the noodles boil.
  10. drain the noodles and toss with the sauce, serve immediately.
  11. this is very good topped with plain yogurt and/or feta cheese.

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