Eloise Eason

Every college student needs a quick, easy recipe they can make with minimal ingredients, dishes and expenses. And what’s more college friendly than pasta? It’s as easy as boiling some water, making some sauce and throwing it all in a pot. In less than 20 minutes, you have the perfect comforting meal. As we get into the fall season, pasta is perfect for those cold, windy fall days when you just want to cozy up in bed and do nothing. If you’re feeling a little bit extra or want to host some friends, I included a simple appetizer that will surely impress any guest.

If you have ever been to Bar Pitti in New York City, you know that they make the most amazing dish called Rigatoni Pitti, tossed with a creamy tomato sauce base, fresh peas and savory sausage. While the official recipe is a secret, that doesn’t mean we can’t recreate it with this rendition.

Both of these recipes can easily be made in any kitchen on campus and only require one pot if you’re tight on supplies. It is everything you could want and more as we transition into the colder seasons. While this may not be the original recipe, it is fairly close and sure to impress anyone regardless of whether or not they have tried the real deal.

Rigatoni Ingredients:

• 1 package rigatoni (I like to use fresh pasta if I can find it)
• Hot or sweet Italian sausage (rumor has it Bar Pitti uses turkey sausage in their dish, but since I don’t know their secret recipe, I find Italian sausage adds that extra flavor)
• 1 28-ounce can crushed tomatoes
• 1/2 yellow onion (diced)
• 1/2 cup fresh or frozen peas
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese (plus more for topping)
• 1/2 teaspoon of salt
• 1/4 teaspoon red pepper flakes
• Fresh cracked pepper to taste
• 2 tbsp olive oil
• 2 garlic cloves (minced)

Rigatoni Directions:

1. Begin by bringing a large pot of salted water to a boil, adding the pasta once it bubbles.
2. Heat the olive oil in a large sauté pan or pot over medium heat and sauté the diced onion until translucent (about four to five minutes).
3. Add the sausage to the pan and sauté until fully cooked. Making sure to break apart the sausage into crumbles as it cooks.
4. Add the minced garlic and continue to cook for one to two minutes.
5. Stir in crushed tomatoes, salt, pepper and red pepper flakes.
6. Add heavy cream and peas. Simmer mixture over a low heat until pasta is cooked through.
7. Add the pasta and parmesan to the pan on medium-high heat, stirring until fully incorporated.
8. Once everything is combined, plate the pasta and top with more grated parmesan.

Burrata Ingredients:

• 1 container burrata cheese (mozzarella can be used as a substitute)
• Cherry tomatoes (if you hate tomatoes, they can be left out…)
• Prosciutto (anything similar works, as well, like salami, mortadella or speck)
• Basil
• Olive oil
• Salt and pepper to taste

Burrata Directions:

1. Cut the cherry tomatoes in half.
2. Take the burrata out of its container, drain the liquid and use your hands to tear the burrata in half or into small pieces and place it around the plate.
3. Take the prosciutto and fill in the gaps on the plate while making sure that you are still able to see the burrata, then scatter the cherry tomatoes throughout wherever you see fit.
4. Drizzle the dish with a generous amount of olive oil, sprinkle on flakey sea salt, crack fresh pepper on top and, finally, top with basil.
5. Feel free to serve this alongside toasted bread; however, it is equally delicious on its own.