Skillet Pasta with Sautéed Potatoes, Ground Meat, Onions & Fresh Tomato

Instructions

1. 1

   Cook the pasta in generously salted boiling water until just shy of al dente (about 1–2 minutes less than package instructions). Reserve 1 cup of the pasta cooking water, drain pasta and set aside.

2. 2

   While pasta cooks, heat 2 tbsp oil in a large heavy skillet over medium-high heat. Add the potato cubes in a single layer and let them brown undisturbed for 4–5 minutes. Stir and continue to cook until golden and tender, about 6–8 more minutes. Season lightly with salt. Remove potatoes to a plate.

3. 3

   In the same skillet add the remaining oil (and butter if using). Reduce heat to medium, add sliced onion and a pinch of salt. Cook, stirring occasionally, until soft and caramelized around the edges, 6–8 minutes.

4. 4

   Add the ground meat to the onions, break it up with a spoon and brown until no longer pink, about 5–7 minutes. Stir in garlic, cumin, paprika and chili flakes; cook 30–60 seconds until fragrant.

5. 5

   Add chopped tomatoes (or canned tomatoes) and sugar if using. Simmer 5–7 minutes to let the sauce thicken and flavors marry. Taste and adjust salt and pepper.

6. 6

   Return the browned potatoes to the skillet, stir gently to combine. Add the drained pasta and a splash of the reserved pasta water to loosen the sauce; toss over low heat until everything is saucy and heated through. Add more pasta water as needed — you want a glossy coating, not dry.

7. 7

   Finish with chopped parsley or cilantro and a grind of black pepper. Sprinkle grated cheese if you like and let it melt a moment before serving.

8. 8

   Serve warm straight from the skillet — simple, hearty, and satisfying. Leftovers reheat well; add a splash of water when reheating to revive the sauce.