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8 oz. dry pasta – elbows, rotini, etc.
1 lb. ground beef
1 small onion, chopped
1 clove garlic, chopped or sprinkle of garlic powder
½ of a green bell pepper, chopped — optional
1 small can tomato paste
1 large can diced tomatoes
2 teaspoons sugar
cayenne pepper to taste
salt and black pepper to taste

Cook pasta according to package directions until almost done. In the meantime, in a large skillet brown ground beef, garlic, bell pepper if used and onion; drain off fat. Drain pasta, reserving cooking water. To the browned ground beef add the drained pasta and remaining ingredients. Bring all to a boil then turn down to a slow simmer, cover and cook for about 5 minutes, stirring often. Add reserved pasta water if needed to thin sauce.

Serves 4-6. May be easily increased for a crowd.

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