A table staple in Ukrainian and neighboring Slavic cuisines, navy-style pasta combines browned ground meat with boiled pasta. This version adds ground red pepper and hot pepper for a spicier take on the classic.
Cook the short pasta in boiling salted water according to the package directions. Drain, reserving 1 spoonful of the cooking water.
Sauté the onion in butter until softened. Add the ground beef and cook until its liquid has evaporated. Add the tomato paste, ground red pepper, chopped hot pepper, and salt, then cook for 4 more minutes.
Toss the drained pasta with the ground beef mixture. If it seems dry, add the reserved pasta water, then serve hot.
Do not mix the ground beef with the pasta until its liquid has cooked off, or the mixture may be watery. Leaving the seeds in the hot pepper will make the dish much spicier than expected. Contains wheat (gluten) and dairy (butter).
Makarnayı pakette yazan süre kadar tam vaktinde haşladım ama kıyma harcı hâlâ sulu olduğu için karıştırınca makarna lapa gibi oldu, harcı en az 5 dakika daha kavurmam gerekirmiş.
Kırmızı toz biberin yanına bir de taze acı biber eklemek bence fazla oldu, tabak neredeyse yenmeyecek kadar acılaştı ve ailemin küçükleri hiç yiyemedi. Baharat miktarını tarifte yazandan daha temkinli tutmanızı öneririm.
Haklısınız, acı biber tercihe bağlı bir ekleme; hassas damak tadı için tarifteki kırmızı toz biberle yetinip acı biberi tamamen çıkarabilirsiniz.
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