1 lb. pasta
extra-virgin olive oil
1 lb. ground beef
Freshly ground black pepper
3 garlic cloves, minced
1 onion, chopped
1 tsp. crushed red chili flakes
1 tbsp. Worcestershire sauce
2 tbsp. tomato paste
1/2 c. chopped parsley, plus more for garnish
2 c. grated mozzarella
- Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook pasta according to al dente package directions less 1 minute. Reserve 1/2 cup pasta water. Drain pasta without rinsing.
- Meanwhile in a large skillet over high heat add 1 tablespoon olive oil and brown beef while breaking up with a wooden spoon, about 2 minutes. Reduce to medium heat. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Stir in garlic, onions, chili flakes, Worcestershire sauce, tomato paste, parsley, and 1/2 cup pasta water. Simmer until meat is tender, about 8 to 10 minutes.
- Toss in pasta and 1 cup mozzarella. Top with remaining cheese and cover with lid. Garnish with parsley and serve immediately.