Recipe courtesy of Michele Urvater
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35 min
5 min
30 min
6 servings



Bring a large pot of salted water to a boil. Cook the pasta until it is tender but still firm to the bite, 10 to 12 minutes. Meanwhile, peel and finely slice the onion. Heat oil in a large skillet over medium-high heat. Add the onions and saute just to coat them with oil, about 1 minute. Reduce heat to medium, add Worcestershire sauce, and cover the skillet. Cook until the onions are tender, 4 to 5 minutes. Uncover skillet, add the beef, and cook, stirring to break up the lumps, just until it is no longer pink, about 1 minute. Add the barbecue sauce and crushed tomatoes. Simmer, stirring occasionally, until the mixture is hot, about 3 minutes. Season to taste with salt and Tabasco sauce. Drain the pasta and divide it among six shallow bowls. Spoon sauce over each portion, and serve immediately.

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