Turn Any Veggie Into Pasta Sauce

Got an excess of veggies in the fridge? I've got you covered.

You can make pasta sauce out of nearly anything. Here, I melt brussels sprouts and savoy cabbage into a savory "ragu." Bacon and mascarpone help to round this one out into something with depth and texture. As always, rigatoni is the go-to, but use what you like.

It's cooking without a recipe, and that's okay.