Spicy Beef and Tomato Penne

Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package directions until al dente. Drain, reserving about 1/2 cup of pasta water.

While the pasta cooks, heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and cooked through. Drain any excess fat.

Mince the garlic and finely dice the onion. Add the minced garlic and diced onion to the skillet with the cooked beef. Sauté for 3-5 minutes, until the onion softens and becomes translucent.

Stir in the canned diced tomatoes (undrained), red pepper flakes, dried oregano, salt, and black pepper. Bring the sauce to a simmer, then reduce heat to low, cover, and let it cook for at least 10 minutes to allow the flavors to meld, stirring occasionally.

Add the drained pasta to the skillet with the sauce. Toss to coat the pasta evenly. If the sauce seems too thick, add a splash or two of the reserved pasta water to reach desired consistency.

Serve immediately, garnished with grated Parmesan cheese if desired.