Ingredients

• salt to taste
• 1 lb ziti or rigatoni
• 1 onion
• 1 Tbsp vegetable oil
• 2 Tbsp Worcestershire sauce
• 1 lb ground round
• 3 to 4 Tbsp barbecue sauce
• 1 can (14 1/2 oz) crushed tomatoes
• 4 to 6 drops Tabasco sauce (optional)

Instructions

1. Bring a large pot of salted water to a boil. Cook the pasta until it is tender but still firm to the bite, 10 to 12 minutes. Meanwhile, peel and finely slice the onion. Heat oil in a large skillet over medium-high heat. Add the onions and saute just to coat them with oil, about 1 minute. Reduce heat to medium, add Worcestershire sauce, and cover the skillet. Cook until the onions are tender, 4 to 5 minutes. Uncover skillet, add the beef, and cook, stirring to break up the lumps, just until it is no longer pink, about 1 minute. Add the barbecue sauce and crushed tomatoes. Simmer, stirring occasionally, until the mixture is hot, about 3 minutes. Season to taste with salt and Tabasco sauce. Drain the pasta and divide it among six shallow bowls. Spoon sauce over each portion, and serve immediately.