The kids wanted pasta for dinner, but not “Pasta La Dorka” as we call it here when it’s simplified as much as possible. They wanted my homebrewed one. It takes time, but it’s alright. Currently reducing to get all the water from canned tomatoes and shrooms away.
It’s almost at the stage where it’s been reduced enough where I can add spices, herbs, and salt to taste.
Y’all never had succotash? It’s most often corn, tomatoes, and okra in my area. While I wouldn’t put it over pasta because the noodles would be in the way, a lot of folks serve it with rice, and that isn’t such a huge difference.
Rice pasta?