The flavors in this spaghetti are, no doubt, a bit loud and bold, as one would expect from a Southwestern take on most any recipe.  There is a nice blend of flavors, though: sharp richness from the cheddar, smoky and savory accents from the bacon and fire-roasted tomatoes, and a bit of heat from the hot sauce and black pepper.

And yet, the quintessential garlic, onion, and tomato flavor of the original Italian dish is still there, so I’d say that this Wild West spaghetti still pays proper homage to its roots. Give it a try, and it may just become a midweek family favorite for you. Bon appetit!

Ingredients

1 pound dry spaghetti
salt
½ lb bacon, chopped
1 pound ground beef
1 medium onion, chopped
3 to 4 garlic cloves, chopped
ground black pepper
2 teaspoons hot sauce (I went with Louisiana Hot Sauce)
1 tablespoon Worcestershire sauce (I stick with the original Lea & Perrins)
½ cup beef stock (I love my Swanson’s broth and stock!)
1 (16-ounce) can tomato sauce (I went with Hunt’s for this.)
1 (14-ounce) can chopped or crushed fire roasted tomatoes (Hunt’s is fine, or you can go with Muir Glen for a more organic option.)
8 ounces sharp cheddar
4 green onions, chopped

Instructions:

Cook the pasta until al dente, then drain.

Heat a deep skillet over medium-high heat. Add the bacon and cook until crisp. Remove to a paper towel lined plate. Drain off the excess grease, leaving just enough to coat the bottom of the skillet.

Add the ground beef and cook until browned. Add the onions and garlic and cook until they are softened, another couple minutes. Season to taste with salt and pepper. Stir in the hot sauce, Worcestershire and beef stock. Cook for another 3-4 minutes, scraping up any browned bits on the bottom of the skillet. Stir in the tomato sauce and tomatoes and cook until completely heated through.

Add the cooked pasta to the sauce, stir to combine. Stir in half of the bacon. Taste and season with more salt and pepper, if needed.

Serve the pasta topped with the cheese and green onions. Sprinkle the remaining bacon to top of each serving.

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Quick tip: Instead of spaghetti you could use any pasta.

Thanks to Taste and Tell for this delicious and creative version of spaghetti.