Last night my husband made spaghetti with a DELICIOUS sauce. It was red, but it has absolutely no trace of tomatoes! It was a red pepper sauce. The recipe can be found on: http://www.epicurious.com/recipes/food/views/Red-Pepper-Sauce-4658
Instead of hot sauce (which we ran out of and I didn’t realize it when planning meals for the week, OOPS!), my husband used a bit of water with chili powder. He threw an onion, two red peppers, ginger, water and the spice in a sauce pan to cook it a bit. Then he poured it all into a blender and mixed it up.
It was scrumptious! Packed with flavor- the ginger added a kick to it. Immediately I wondered how it would taste if I roasted the red peppers first and used paprika or chipotle powder instead of chili for a smoky taste.
We ate all of the pasta. It was so good, satisfying my cravings for carbs yet it was entirely different than your standard tomato sauce. I mean I love comfort food but I wanted something a bit different last night.
So… we have no pasta left but some of the sauce left. Looking at my kitchen, it hit me. I told him, “Don’t worry about it. When we have our leftovers, I’ll just mix it up with red kidney beans and avocado for dinner.” Now this sauce is a multipurpose sauce!
I love it when I can recreate an entirely different meal using leftovers. It adds variety to our meals with half the work!
What’s your favorite leftover to reuse and how do you do it?