Ingredients:

  • 2 lbs lean ground beef (90/10)
  • 1 large yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 tbsp tomato paste
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1/2 tsp crushed red pepper flakes
  • 1 tbsp Worcestershire sauce
  • 12 oz short pasta such as Rotini or Penne
  • 1.5 cups sharp cheddar cheese, freshly shredded
  • 0.5 cup Monterey Jack cheese, shredded
  • 1/2 tsp salt
  • 1/2 tsp cracked black pepper

Instructions:

  1. Bring a large pot of salted water to a boil and cook the pasta for 8 minutes. Drain and set aside, reserving 1/4 cup pasta water.
  2. Set a large 12-inch skillet over medium-high heat. Add the ground beef and sear undisturbed for 3 minutes until a dark crust forms. Break into smaller morsels and continue cooking until browned. Drain excess fat if necessary.
  3. Push the beef to the edges of the skillet. Add the diced onion and sauté until translucent. Stir in the garlic and tomato paste, 'frying' the paste for 2 minutes until it darkens in color.
  4. Stir in the smoked paprika, dried oregano, red pepper flakes, and Worcestershire sauce. Deglaze the pan with the reserved pasta water, scraping up browned bits.
  5. Toss the cooked pasta into the beef mixture, ensuring every piece is coated.
  6. Turn off the heat. Sprinkle the shredded sharp cheddar and Monterey Jack cheese over the top. Cover the pan with a lid for 2 minutes, or pop it under the broiler until the cheese is bubbling and spotted with gold.
  7. Let it sit for 5 minutes before serving.