Sometimes I make pasta with whatever I have on hand.
I'm sure this might make some of you mad, but here you go!
1lb ground spicy Italian sausage browned and removed.
1c of frozen diced onions and 1 diced carrot sautéed.
Add garlic (removed green inside) and sausage to pan with 1-2 tbsp of old tomato paste from a can. Cook for 1-2 mins.
Add about a cup of already opened and questionable pre-made chicken broth. Scrape fond and reduce 2-3 mins.
Decide to want it creamy but no heavy cream. Mix 3/4c of 2% milk with 1/4 melted butter. Reheat in microwave because milk was cold enough to get butter to recongeal.
Add "cream" mixture. Reduce a few mins.
Add fresh grated parm, squirts of lemon from a bottle, and parsley.
Mix together with the open box of orecchiette in the back of the cubbard so it's easier to shovel in my mouth with a spoon after a long work day. Cheers!
by HeroHas
1 Comment
Actually as an Italian I can say nothing is inherently wrong, we also make pasta with what we have in the fridge, and also this is basically a sausage and faux cream pasta that isn’t too far from more deliberate and planned dishes, like pasta with sausage and mushrooms (many people put cream I don’t cause I don’t really like it on pasta but that’s me).
The only thing that kinda feels weird to me is the size of the carrot pieces, we often do saute carrot with onions and celery (it’s the base of a lot of sauces, one of the most common “soffritto”), but they’re finely diced, the big carrot pieces make the carrot appear as a more prominent ingredient, which it wouldn’t be here, anyway looks good!