Weeknights call for something fast, saucy, and comforting, and this one delivers with a rich tomato sauce simmered down with plenty of onion, garlic, oregano, and a pinch of red pepper flakes for warmth. The sauce gets its silky finish from a splash of starchy reserved pasta water, so every noodle ends up glossy and well-coated instead of dry or clumpy. Tender pasta soaks up all that savory depth, and torn fresh basil on top adds a bright, herby finish right before serving. It's the kind of hearty, satisfying bowl that comes together in one skillet with minimal cleanup, and it's a solid pick for a vegan weeknight dinner rotation. Simple pantry staples do all the heavy lifting here, proving you don't need anything fancy to get a deeply flavorful, crowd-pleasing pasta night on the table.
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Bring a large pot of water to a boil over high heat. Add 1 tbsp salt, then cook the gluten free pasta according to package directions until tender with just a slight resistance at the center, about 8–10 minutes. Before draining, scoop out 1/2 cup of the starchy pasta water and set it aside. Drain the pasta in a colander.
While the pasta cooks, heat 2 tbsp olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the ground beef and cook, breaking it up with a wooden spoon, until browned throughout with no pink remaining and an internal temperature of 160°F (71°C), about 6–8 minutes. Tilt the skillet and spoon off any excess fat.
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