Best 2 College Pasta Recipes

COLLEGIATE TAILGATE PASTA SALADS

Steps:

• Vinaigrette: Combine seasoning packet, ½ cup red wine vinegar, and ¼ cup olive or vegetable oil in glass bowl. Heat in microwave, stirring occasionally, until packet is dissolved, about 1 ½ minutes. Set aside to cool.
• Pasta: Cook pasta 6-8 minutes in GENTLY boiling water (salt optional). To achieve your school colors, food coloring was used, please note that the water may become slightly colored. Drain pasta in colander, rinse with cold water.
• Add Fresh Additions: Peel, seed, and dice cucumber, chop ½ orange and ½ green pepper, chop ½ red onion.
• Gently Toss: Pasta, vinaigrette, and veggies. Refrigerate until ready to serve. Easy to make a day ahead, just toss again before serving.

BELGIAN SPAGHETTI, STUDENT STYLE

Steps:

• Heat olive oil in deep pan or Dutch oven over medium heat. Add onions, bell pepper, mushrooms, and carrots. Cook until soft, 5 to 8 minutes. Add half the garlic and all the ground beef. Continue cooking over medium heat, using a wooden spoon to stir and break up the meat with, until meat is no longer pink.
• Stir in sugar, oregano, thyme, basil, red pepper flakes, and parsley. Add tomatoes and juices, red wine, and tomato paste. Season with salt and pepper. Reduce heat and simmer, covered, for 35 minutes.
• Add remaining garlic. Add Tasbasco sauce, if desired.
• Cook spaghetti; drain. Distribute among four bowls. Spoon sauce over spaghetti. Top with Gruyère cheese.