LoneGansel

I have no idea what you're talking about haha. Care to enlighten me?

It's so easy, and you can serve it directly from the cooking pan! :)

• Bring a stainless steel or nonstick pan up to medium temp, then add in enough olive oil to coat the pan
• Crank some fresh cracked pepper into the pan and fry for a minute or two
• Dice 1/4 onion and cook it until it's translucent
• Dice 1/2 a pepper and cook until it's softening
• Quarter 2 tomatoes and add them to the pan.
• Once they become soft, pull the skins off your tomatoes with tongs and mash the remaining flesh into a pulp
• Toss in oregano and salt to taste.
• Cook until things go from runny water to jammy sauce, about 5 minutes
• Make divot in the sauce and crack an egg into each void, salting the eggs for taste
• For set tops, cook the eggs covered for 3 minutes or so
• Remove from heat when eggs are about halfway to your desired texture
• Serve with parsley garnish and enjoy!

It is a store bought variety because I've made enough pasta the past few weeks to be tired of the process, haha. I'll edit with the brand name once I'm home and can check.

Edit: it's Garofalo brand

I agree, and it's full of vegetables! This ended up being 3 eggs, 2 tomatoes, 1/2 of a bell pepper, and 1/4 of an onion.

I deflaze the pan I seared the steak in with about a cup of beef stock, then add a spoonfun of Dijon mustard and bring it to a boil. I wait to add a quarter cup of sour cream until things have reduced by about half then stir like crazy to incorporate it into the sauce.

I also let the pasta finish cooking in the sauce, which allows it to soak in the flavors more than if it was just creamed at the last second (dried egg pappardelle is a sauce sponge). That final addition of gelatinized starch from the boiling process is what keeps the sauce stuck to the noodles and not the plate.

This is the highest engagement I've gotten on any post I've made so far. Thanks for helping to keep me at the top of Hot. Not sure how promoting a meat post really accomplished anything other than keeping meat at the front of everyone's minds but thanks again!

Kaj, go away man. Your opinions are wildly niche and don't deserve to ride on the coattails of my post.

In fact, you are actively helping this post reach a wider audience by engaging with it and driving me further towards the top of All. If you want to see this post do worse, quit commenting and voting on the posts in it.

It is a store bought variety because I've made enough pasta the past few weeks to be tired of the process, haha. I'll edit with the brand name once I'm home and can check.

Thanks for engaging with my post. I've posted two meat dishes and two vegetarian options this week.

If you want more vegetarian options than what you're seeing then you'll have to post them.

The gnocchi (makes ~4 servings)

• 1 sweet potato

• 1/4 cup Ricotta cheese (no emulsifiers is best)

• 1-1.5 cup flour (00 > AP)

• Microwave or bake the sweet potato until soft, then let cool slightly

• Scoop sweet potato flesh into bowl, then combine with other ingredients until dough is formed and smooth. Let rest 30 minutes.

• Turn the dough out onto a floured surface

• Quarter the dough, then roll them out into thin cylinders about the width of your little finger

• Split the dough into small finger-width pillows, then dust with flour

• Drop into boiling water and stir once to break up the gnocchis

• Once floating, allow to cook 1 additional minute before removing from water

• Slightly dry then cook in a buttered fry pan until toasty

Username checks out. And thanks!

And when it doesn't make sense, parsley is right there to fill the niche.