I love this recipe as it’s pretty easy to whip up! All you have to do is roast butternut squash and blend it up with some sage, rosemary, an onion and pasta. I like to make some brown butter bread crumbs for a lil fun topping.
Feb 15, 2024
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Bon Appetit has put a pay wall over their stuff so I can't really view this that much anymore but its a really quick and easy way to make store-bought tortellini into the most tasty meal.
I made it last night sans sage without looking at the recipe (due to the paywall) by melting a stick of butter over medium heat, putting in 3 minced cloves of garlic and whisking while swirling the pan until the butter browns. I turned off the heat then added salt, pepper and 2 tsp of apple cider vinegar to the sauce and tossed the cooked tortellini in it until it was coated in the sauce.
May 9, 2024
following sharkambush ‘s orders, here’s some food content from my dinner tn. this is a super easy recipe that makes a ton of food
One Pan Pasta -
ingredients:
8oz can tomato paste
16oz can tomato sauce
half an onion
3 strips of bacon
a pack of baby bella mushies
a pack of sweet italian sausage
like half a bag of kale
a bunch of frozen peas
jarlic
harissa
olive pesto
lil bit o butter
spices (quantities as inclined by culinary spirit):
cumin
onion powder
salt
pepper
paprika
chili powder
garlic powder
soy sauce
msg
powdered mushroom umami spice
garam masala
rosemary
Italian herb and spice mix
total time: idk 🤷🏻♂️ not that long, up to 2 hrs if you really wanna get your sauce simmerin. there’s a lot of this you could cut out or do less of for time trust your heart
Directions -
start by filling a pot with water and salt and brining to boil. watch it as you start the rest and cut the heat once it reaches boil until you’re ready to start with the pasta. cutting both pieces of bacon in half and cooking in a deep pan. chop an onion while the bacon cooks. once the bacon is cooked, take it out and toss in the onions. let the onions cook and chop the baby bellas while they do. once onions are transparent, maybe a bit of brown, toss in the mushrooms to cook. while they cook, prep your spices. my blend tonight was an assortment of my spice cabinet as so persuaded, but I started by blooming the cumin, paprika, chili powder, garam masala, and rosemary in the cooking mushrooms and onions. after the spices become aromatic, toss in the whole lil thing of tomato paste. don’t save like half for later in the fridge, it will get moldy I promise. once you’ve incorporated everything in the pan into the paste, toss in a lil water from the pasta pot to break it up. then bring the heat up to a high medium and add the tomato sauce, cover with a pan while the sauce cooks down. taste every once in a while and add whatever spices you please but I added the soy sauce, msg, umami spice, salt, pepper, italian herb and spice blend, a scoop or harissa, a couple scoops of olive pesto, butter, and ocasionally pasta water at this stage. while the sauce cooks down, chop up the sausages and then get them sautéed in a pan. once the sauce tastes how you like and is dark and thick, toss the pasta in the boiling water until cooked to your preferred done-ness. i used rotini but use whatever shape tickles your fancy as per the perfectlyimperfect ask today. once pasta is cooked, drain and reserve a bit of pasta water to loosen the sauce a tad. set the pasta aside until the sauce finishes. once the sauce looks ready, toss like half a big bag of chopped kale in there. take out the stems before this. let em shrink in the sauce and also toss in some frozen peas. once that’s all introduced, toss in the sausages and the bacon if you could resist eating the bacon while you cooked (I could not). now you’ll have the picture below and you can toss it all over a big plate of pasta. top with grated parmesan, salt and pepper to taste.
May 22, 2024
🥄
this pasta dish is so good n easy i’ve made it twice this week. pro tip is to sub pesto for regular basil
May 16, 2024
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