Strings

  
There are two kinds of pasta – strings and shapes.   This lunch started with strings, but any shape would be just as good. 

Some of the ingredients were already prepared; some were from scratch.  

Method:  I put some ghee in a smallish frying pan, followed by about half of a hot Italian sausage link which had been taken out of the casing and rolled into little balls so they would cook quickly. 

Add some chopped onion, and some slices of mushrooms and let it cook a couple of minutes.  Toss in the leftover pasta and let it soak up the deliciousness and heat up. 

Then add whatever green bits of leftover veggies (I had kale), and some roasted red peppers from stash in freezer and a few cubes of fresh tomato.  

Scramble a couple of eggs at the side of the pan, and mix them in when they are done.  Sprinkle with grated cheese – I used smoked Gouda – and cover the pan while you set the table, to encourage the cheese to melt a bit.  Top with a small bit of sour cream with something red on top, like salsa, smoked paprika, or berbere.  An olive would be good, too, as would a sprig of parsley or a few cilantro leaves. 

Serve forth with a nice bowl of field greens or fresh spinach. 

This whole business shouldn’t take more than about fifteen minutes, depending on how handy you are with a chopping knife. 

The result is eye-rolling delicious!