Becke’s Spontaneous Pasta

Sometimes when I’m cooking, I go into “the zone” – that whirling dervish of creativity where the results don’t always look pretty, but they sure as hell taste good. I had a bunch of stuff in the fridge that I needed to use up, so decided to throw together a concoction, tasting as I went along, to make a pasta creation that I doubt even I will ever be able to recreate.

Becke's Spontaneous Pasta

While I can’t tell you exactly how I made it (a recipe), I can definitely tell you what’s in it, about how much, and when I added it. It made more sauce than I needed, and the rest is in the fridge to be tossed with some gnocchi tonight as a side dish.

I still had some sausage-eggplant mixture left over from the last time I made Baked Ziti, so I took that out of the freezer and thawed it. While it was thawing, I sliced up 2 CSA onions, a yellow and a red sweet pepper from the CSA, and crushed 2 large garlic cloves from the CSA hardneck garlic. I sauteed these in olive oil until they were softened, and then added the sausage-eggplant to the mix. Once this was heated, I added somewhere in the realm of 2-4 tbsp. of good balsamic vinegar to the mix (I prefer Saporoso).

Next, came about a pound of fresh made ricotta cheese from Carfagna’s, and about 1/2 cup of half and half to make it a bit more creamy. A little bit of salt and pepper, about 2 diced tomatoes from my garden. It was still missing something, though – so I added about a cup of tomato sauce.

To finish, I tossed about 2/3 of the sauce with a pound of cooked orechiette, and wilted some CSA arugula and baby spinach into it. Delicious. 🙂