Spring Cleaning Pasta Sauce

I looked in the fridge, and saw a few strips of bacon and a few chicken thighs. I cut the bacon into one-inch pieces, and put it in a saucepan on high heat. While that was going, I chopped up the chicken and threw it in.

What next? A couple onions. Chop them up and in they go.

Yaga has been teaching me to not stir so damn often. Browning reactions work much better if stuff sits still for a few minutes. This was sizzling away loudly enough that I had to exercise some self-discipline to take the lesson to heart.

I opened a can of whole tomatoes and went back to the fridge to see what I could find. The mixed olive-mushrom-and-artichoke-hearts antipasto got drained and thrown in. The other tin of artichoke hearts looked kind of dicy and got thrown away. I lifted the tomatoes out of the can with my spatula and added them; threw away most of the remaining liquid.

A tin of anchovies, some oregano and basil. Aw, heck. A teaspoon of Vietnamese sambal. Let that bubble away at a medium high heat, stirring every ten minutes or so while I boil some pasta.

Tasty, satisfying, and cleared a lot of space in the fridge.

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