Ingredients
1 box spaghetti, linguine, or pasta of your choice
2-3 Tbsp extra virgin olive oil
1 lb ground beef or lamb (may also substitute with plant-based ground meat or diced mushrooms)
1 1/4 tsp salt (or to taste)
1 tsp turmeric
1 tsp fennel power
3/4 tsp chilli powder (or to taste)
2 tsp coriander powder
2 tsp cumin powder
1 Tbsp ginger-garlic paste
2 small onions
2-3 jalapenos or serranos
1 28 oz crushed tomatoes can (or substitute with 5-6 fresh tomatoes chopped)
1/2 tsp sugar
1/3 cup cilantro (chopped)
Instructions
Spicy Kheema Meat Sauce
Add your olive oil to a hot pan and begin to brown the ground meat.
Add in your salt and seasonings, cook the meat through.
Once the meat has browned, add in your diced onions and serrano chilies.
Once the onion becomes translucent, stir in the ginger-garlic paste and cook for a few minutes.
Now add in your chopped tomatoes. Stir around. Add in about 1/2 a cup of water in order to attain the consistency of a sauce.
The water will gradually evaporate and the meat sauce will thicken. Add in the sugar and taste and adjust for seasonings.
Pasta
In a large stock pot, boil a quart or so of salted water. To boil faster, cover with a lid.
Once the pasta water has come to a rapid boil, add in the pasta. Cook until al-dente. Should take about 10-11 minutes. (See package instructions.)
Drain the pasta and toss in the meat sauce. Garnish with cilantro. Your pasta dish is ready to serve!

Italian Arabiata Pasta
Ingredients
Pasta
* 8 oz (220 grams) penne (rigatoni or spaghetti are fine too)
Arrabbiata Sauce
* 2 Tablespoon olive oil, plus more for drizzling
* 2 large garlic cloves, minced
* ½ teaspoon chili flakes or crushed red pepper, plus more to taste
* 1 can (14oz/400 grams) canned whole tomatoes (diced are ok too)
* ¼ teaspoon fine salt, plus more to taste
* freshly ground black pepper, to taste
To serve
* 2-3 Tablespoon grated parmesan or pecorino cheese, optional
Instructions
Arrabbiata sauce
* Heat the olive oil in a large pan and when it start shimmering add garlic and chili flakes. Cook over medium heat until aromatic, about 60 seconds. Make sure the garlic doesn’t turn brown.
* Add the canned tomatoes, salt and few twist of black pepper and give a good stir. Let it cook over medium heat for 15 minutes until is slightly reduced, breaking with a back of a spoon the whole tomatoes. Stir occassionally.
* While the sauce is cooking, bring a pot of salted water to the boil and cook pasta until al dente.
* Reserve about ¼ cup of pasta cooking water and drain.
* Taste the arrabbiata sauce, adjust the seasoning according to your taste, and stir in pasta and fresh parsley.
* Toss until wel combined adding a touch of the reserved pasta cooking water if you need to loosen the sauce.
* Serve immediately with an extra drizzle of extra virgin olive oil if you wish, and extra parsley or grated parmesan cheese if desired. Enjoy.