Pasta Bokchoynaise

Another odd freestyle dish. I had *stuff* and made it into a thing.

• Small tomatos
• bulk sausage
• Bok choy
• onion
• mushrooms
• butter wine baconfat anchovy
• Pappardelle and ravioli

Oven roasted 1 pound of nice halved cherry tomatos and set aside

Caramelized 1 pound rough cut mushrooms in bacon fat and butter, and added 1 diced onion, red wine, beef broth, reduced until no steam came off, set aside.

Browned 1 pound hot bulk sausage, set aside.

1 big head bok choy with butter and sesame oil, discarded big outer stalks, chopped up, fried the thick parts first for 10 minutes, added the delicate bits the last 3.

Mixed this all together with tomato paste and broth until it looked right. Added  a teaspoon of anchovy paste, little seasoning, some italian herbs, garlic powder, salt and pepper.

Cooked both pappardelle and mozz ravioli, rinsed, drained, buttered.
Serve!

I did NOT know what to expect from this, it just seemed like it SHOULD be good from the ingredients. The real surprise was the scant bit of sesame oil very much tied all the savory things together. It's a rich, bolognaise-ey flavor and like nothing I've made before. Very satisfying and unique flavor.

This will be splendid for easy one-bagger microwave lunches.