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![[FACCC] Albedo-Inspired Dinner: Rotees in Sauce (<$10)](http://d.furaffinity.net/art/marmelmm/1460505427/1460505427.marmelmm_gedc2364.jpg "Click to change the View")
[FACCC] Albedo-Inspired Dinner: Rotees in Sauce (<$10)
http://www.furaffinity.net/view/19547392/
Ever since I read this issue of Albedo some thirty-odd years ago, I've referred to rotelli, rotini, spiralle and any other corkscrew shaped pasta upon which I've dined as "rotees in sauce".
This particular recipe:
1 can pasta sauce (in this case, meat flavor) 98¢
1 box rotinis $1
1 3.5 ounce Polish sausage (in this case John Morrell) 50¢
Garlic bread: 99¢
Seasonings, olive oil, parmesan cheese, root beer: On hand
Total outlay: $3.47
Serves 4 (approx)
Slice sausage in thin diagonal slices. Brown in a couple of tablespoons of olive oil. Reduce heat, add pasta sauce and seasonings. Simmer at low heat for about 30 minutes. Prepare pasta and garlic bread. Spoon simmered sauce over pasta, sprinkle with cheese, serve, devour.
Bon appetit!
Ever since I read this issue of Albedo some thirty-odd years ago, I've referred to rotelli, rotini, spiralle and any other corkscrew shaped pasta upon which I've dined as "rotees in sauce".
This particular recipe:
1 can pasta sauce (in this case, meat flavor) 98¢
1 box rotinis $1
1 3.5 ounce Polish sausage (in this case John Morrell) 50¢
Garlic bread: 99¢
Seasonings, olive oil, parmesan cheese, root beer: On hand
Total outlay: $3.47
Serves 4 (approx)
Slice sausage in thin diagonal slices. Brown in a couple of tablespoons of olive oil. Reduce heat, add pasta sauce and seasonings. Simmer at low heat for about 30 minutes. Prepare pasta and garlic bread. Spoon simmered sauce over pasta, sprinkle with cheese, serve, devour.
Bon appetit!
Category Photography / Still Life
Species Unspecified / Any
Size 1280 x 957px
File Size 220.3 kB
Listed in Folders
curlie que noodles. what i called them when i was little. those and saladette, the little short unbent macaroni are my favorite pasta. well when i have a real kitchen and time to cook them. for some unknown reason my body will no longer let me have tomatoe based sauces, but i can and do use sour cream and other "white" sauces with them instead. clam sauces, cream of mushroom, alfrado, et al. inexpensive sausages with pasta, wonderful. although i don't usually get fancy. just boil them together for flavor, then reduce liquid and blend in sauce ingredients when pasta is done, or in the case of sausage, when that is well and thoroughly cooked as well. depending on how quick cooking the pasta is, start the sausages first to avoid overcooking the pasta. mushrooms, olives, green onions, all make harmonious additions.
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