College times are tough times when it comes to money for most students. You haven’t experienced college struggles until you’ve spent the day scrounging for change to share a burrito with your roommate just to eat that day. But, it made me a stronger person…lol? So, if you are familiar with this struggle, you probably know that spaghetti is pretty cheap and if you’re using meat of any kind, whoa, that meal is becoming extravagant. Let’s just say you’re entertaining one night and find yourself carrying only a few bucks to spend on food. This meal has been my go to for decades. I already love pasta but this is no ordinary pasta?? The secret to this “sticky spaghetti” is the salt. Now, I don’t use salt very often and when I do it’s very little. This dish requires a bit more to absorb that liquid and cause the sauce to stick to the pasta, leaving you with …sticky spaghetti.
½ lb 80/20 ground beef
1 tsp onion powder
⅓ tsp garlic powder
1 lb uncooked Spaghetti
Water for boiling
3 c spaghetti sauce (I use prego traditional)
2.5-3 tsp table salt
Fresh parmesan
¼ c parsley, chopped
Fill a spaghetti pot with water. Bring water to a rolling boil. Add spaghetti and move around with a spoon or tongs to prevent sticking together. Stir occasionally. Boil until soft, NOT aldenté. Drain, return to pot and set aside. While the spaghetti is boiling, heat a pan over medium high heat. Add beef, onion powder and garlic powder. Break up the meat and cook until completely browned. Add the sauce. Bring to a simmer. Remove from heat and transfer to the spaghetti pot. Add salt. Mix everything together and start cooking over medium to medium high heat. Stir often. The spaghetti will start to caramelize and crisp a little. Once all of the sauce is stuck to the pasta and no longer pooling at the bottom of the pot, it’s ready. Plate up by equally distributing spaghetti. Use a microplane to shred fresh parmesan and sprinkle with parsley.
Girl-Chef Tastes 