The only leftovers I like

If you’re like me and you half recipes, when you make my Mom’s chili and also do a half-batch of Caesar dressing, you’ll find yourself left with tomato paste and anchovies. I really love when this happens, because the two of these items together ends up creating something that tastes decadent.

Tonight, it was a rich and spicy pasta sauce that I’ve actually made before. But like a lot of things, I did not nail it the first time. This time, it had stronger, deeper flavor and to quote John, was “surprisingly good.” It’s got a fun level of heat that you could tone down if you add less red pepper flakes, but honestly, it works well as is.

Alison Roman’s Caramelized Shallot Pasta via NYT Cooking

This recipe worked in my favor because as you know, I normally half recipes, and she actually advises you set aside half of the sauce for another use before adding the pasts water. Instead of doing that, I just halved it up front and it was fantastic.

Also, you’re not supposed to top this with Parmesan, but like, how can you not? It also balances out the spice a bit. Serve with a simple green salad and try my favorite “no recipe dressing” that involves eyeballing kosher salt, black pepper, garlic powder, oregano, red wine vinegar and olive oil.