Thursday, February 10, 2011

Douglass Pasta Recipe

I can't believe I'm posting this, as it's definitely college cafeteria fare (at least in it's most basic form), but tonight, I'm posting the recipe for Douglass Pasta.  This dish is more about using up ingredients that you may have before they go bad than eating well, but if you mix properly, it is actually a pretty delicious dish.

To start, throw all sorts of things into a non-stick frying pan.  I like to use any combination of spinach, onion, broccoli, tomato, mushroom, peas, zucchini, green peppers, etc. as well as a meat (usually bacon or sausage, but sometimes pepperoni or chicken).  Then, pour in a little oil and season with oregano and garlic.  While that's sauteeing, make some pasta (bowties are probably the best to use for this, but shells are okay too...spaghetti or any of its long skinny cousins are the worst).  After the veggies have cooked down and the meat is safe to eat, pour in a mix of half tomato sauce and half alfredo sauce.  Stir that mix around for a bit, and let it simmer.  When the pasta is done, strain it and pour it into the nonstick pan with the sauce and the veggie/meaty deliciousness.  Stir that for a little, let it simmer for a minute or so till the pasta is coated with the sauce, and pour into a bowl!

There you have it...It's delicious, fast, easy, practical, customizable, and prevents gross cleanups of foods gone bad.  It's also super cheap.

For all of you who know exactly what "Douglass Pasta" is and where it comes from, please don't judge.


-FSG

6 comments:

  1. As a consumer of Douglass pasta in the past I give it a thumbs up. Even though it was made with Ragu.

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  2. You know...I was going to comment on the acceptability of Ragu, but I opted not to. The general rule is that it okay IFF there is amazing garlic bread being served as a side dish.

    -FSG

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  3. Bowties are NOT the best choice. Tube pastas are - penne in particular.

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  4. Tube pastas are not particularly well suited for this meal, and you know better than to suggest that they are. They don't hold the fixins on as well as bowties.

    -FSG

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  5. They are indeed better for this meal, because they hold sauce more readily, and with Douglass Pasta there is ALWAYS an overabundance of sauce. (Spirals are good for this as well)

    Also bowties suck because the middle is always underdone or the edges overdone.

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  6. Wait, wait, wait...There is clearly a faulty assumption at play here. Firstly, with this dish, the sauce is important, but let's face it...It's really about the whole fixins medley. Secondly, when Douglass makes it, the middle is underdone. That does NOT mean that Douglass Pasta (as a theory) has to include undercooked bowties should bowties be used.

    -FSG

    ReplyDelete