Name: Berberger Pasta
Total time: 35 minutes
Yield: 4 servings
Ingredients: Fine sea salt; 1 medium onion; Extra-virgin olive oil; 1½ tsp. minced garlic; 1½ tsp. minced ginger; 1 tsp. cumin seeds; 2 Tbsp. berbere spice; 1 lb. 85/15 ground beef; 1⁄2 lb. short pasta, such as fusilli; 3 Tbsp. tomato paste; 1⁄2 cup dry red wine; 1 Tbsp. chickpea flour (optional); 1 cup whole milk; 2 cups shredded sharp cheddar cheese; 1⁄2 cup grated Parmesan cheese

Beef berburger pasta from AfriCali cookbook

Photo by Kristin Teig

As a young cook, meal starter kits made me feel like I could prepare a real meal without asking for an adult’s help with a knife. Hamburger Helper felt a step above boxed mac and cheese because I got to brown the beef before seasoning it with the mystery spice packet. Though I haven’t touched a box since I got full rein over the kitchen, the concept of a cheeseburger-inspired pasta still sounds delicious! I first made this using leftover Ethiopian takeout, and the fusion instantly brought together two very nostalgic flavors.

Store leftovers in the fridge in an airtight container. Reheat on the stove with a splash of milk to make the sauce creamy again.

Recipe notes

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