Pirate Pasta Recipe

Boil pasta

Bring 4 liters of water to a rolling boil in a large pot. Add 2 tablespoons kosher salt. Add 12 oz spaghetti and cook according to package instructions until al dente (typically 8–10 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta. If desired, toss drained pasta with 1 teaspoon olive oil to prevent sticking and set aside.

Cook aromatics

Heat 2 tablespoons extra-virgin olive oil in a large skillet or saucepan over medium heat until shimmering. Add 1 cup finely chopped onion and a pinch of salt. Sauté, stirring occasionally, until translucent and softened, about 5–7 minutes. Add 4 minced garlic cloves and cook 30–60 seconds until fragrant, taking care not to brown the garlic.

Brown the meat

Increase heat to medium-high. Add 1 lb ground beef and 0.5 lb ground pork (if using) to the pan. Break into pieces with a wooden spoon. Cook until the meat is nicely browned and no longer pink, about 6–8 minutes. Season with 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper, 1 teaspoon dried oregano, 1 teaspoon dried basil, and 1/4 teaspoon crushed red pepper flakes (if using).

Build the sauce

Push the meat to one side and add 2 tablespoons tomato paste to the clear space. Cook the paste 1–2 minutes, stirring, until it darkens slightly (this deepens flavor). Stir the paste into the meat mixture. Add one 28 oz can crushed tomatoes and 1/2 cup beef or chicken broth (or water). Stir to combine.

Simmer

Bring the sauce to a gentle simmer, then reduce heat to low. Add 1 teaspoon granulated sugar, stir, and let the sauce simmer uncovered for 15–20 minutes, stirring occasionally, until it thickens and the flavors meld. If sauce becomes too thick, add a few tablespoons of reserved pasta water or additional broth. Taste and adjust seasoning with salt and pepper as needed.

Finish sauce

Off the heat, stir in 1 tablespoon butter (optional) for sheen and richness and 1/4 cup torn fresh basil (if using). This rounds the flavors and softens acidity.

Combine the drained spaghetti with the meat sauce in the sauce pan over low heat. Toss gently to coat, adding up to 1/2 cup reserved pasta water as needed to loosen and help the sauce cling to the pasta. Heat for 1–2 minutes, tossing until the pasta is warmed through and evenly coated.

Divide the pasta among 4 plates or bowls (servings). Sprinkle each serving with approximately 3 tablespoons (total 3/4 cup) grated Parmesan cheese and additional torn basil if desired. Serve immediately.