First off, I browned some mushrooms.
Then I grabbed some orecchiette, chopped up some tomatoes, sliced onion and garlic, and picked a bit of basil.
Then I put it all in a pan with some water. I know. I know. I also added salt, and crushed red pepper.
Bring it to a boil, and let the water cook out. Stir well.
When it's about halfway down, I tossed in some roast chicken I had lying around. Check the pasta to see if it's done, and adjust for flavor. If it's not done, add a little more water, and then check again.
Amazingly, it does seem to be creating its own sauce. Because I gotta be me, I threw in some shredded kale. Because health. Or trend. Or something.
When the pasta's done, and the sauce is as thick as you want it to be, spoon it into a bowl, add lemon and parmesan cheese, and have at it. Total time: 20 minutes from browning the mushrooms to plate.
Tasting notes: It's supposed to be a sauce, sure, but even so the flavors seemed a bit muddled together. Plus, the tomatoes never really broke down enough to change their character. I think I may try this again, but simply cook down the pasta by itself, then toss it with fresh ingredients. A noble experiment, nonetheless.
