Cowboy Pasta  (serves 4)

1.  Cook, then drain in a colander:

     10 ounces (2 ½ cups) farfalline (tiny bow) pasta

     Return pasta to pot and set aside

2.  Sauté until browned in a large nonstick skillet over medium heat: 

      8 ounces lean ground meat

     or use 6 ounces soy ground round, crumbled (add after salsa;  no sautéing is  needed)

3.  Add to skillet and bring to a boil: 

     28 ounces canned crushed tomatoes

     15 ounces canned “ranch style” beans

      1/3 cup salsa, your choice of heat.  Simmer 4 minutes

4.  Remove from heat and stir in: 

        ¾ cup finely grated Parmesan cheese

5.  Add the sauce to the pasta in the pot and blend

6.  Dehydrate for 6 hours at 145 degrees

7.  To rehydrate, cover with water just above level of food in pot, boil, stir and serve.

This is a copy of Hawk’s Vittles dish of the same name.  I first had it one cold rainy evening at Jerry Cabin Shelter on the AT.  Long, cold wet hike to get there, only to find the shelter occupied by a couple who clearly didn’t want company, so pitched my tent.  The food rehydrated just as the directions said it should, and being tired, cold and wet, tasted wonderful.  Hawk Vittles gives generous portions;  toward the end, I was groaning to myself “Must….finish last….bites!”

Tried replicating it a few times at home;  even with the wrong cheese (used cheddar) and wrong proportions, it was a hit at home.

Then, found a free book, an early version of Backpack Gourmet by Linda Fredrick Yaffee.  There inside was this recipe;  it’s Mr. Hawks version!  And a host of other good stuff.

Retired medical technologist and engineer
REI member since 1978
Superusers do not speak on behalf of REI and may have received
one or more gifts or other benefits from the co-op.