PASTA FROM LEFTOVER SAUCE

Well I didn’t reinvent the wheel, but occasionally I make something good from leftover stuff. The meat was eaten but not the sauce. There was nothing wrong with the sauce; it was a perfectly good sauce, just a bit too much. It was tomato based, containing tomato chunks, onions, garlic, basil, and heavy cream. To use it up I made pasta. The more sauce you have the more flour you will have to add for the pasta. Although mild, the sauce determines the pasta’s flavor. The first day we ate it with some ricotta and the second day with chopped pan roasted garlic. From tasty sauce to tasty pasta… it would have been just as tasty with butter. 

PASTA FROM LEFTOVER SAUCE 

leftover sauce, egg, salt to taste, flour, melted butter 

Take the leftover sauce and puree in a food processor or a blander. 

Add an egg, a pinch of salt and enough flour to make pasta dough: Not too soft and not too hard to handle.

Roll it and cut it and cook it like any other homemade pasta.

Pour some melted butter over the pasta and heat it through in a large skillet.

with ricotta