It’s Sunday. That’s a use up what’s in the house day, because Monday is shopping.

I had some cod that I wanted to use, and also peppers from last night… I thought a pepper and tomato sauce with spaghetti might be nice – and then I saw the two sweet potatoes. Tomato became potato, spaghetti became ravioli, and a dinner was born!

It can be frightening to see how the creative process unfolds around here. Even with a written recipe, nothing is certain. But that’s half of the fun.

The sauce was simple. I baked two sweet potatoes and then riced them in our still-new ricer. Into the pot with it went a couple of cups of chicken broth to thin. I would have used clam juice but I didn’t have any – added to shopping list for tomorrow.

I sauteed an onion and red, yellow, orange, and green peppers in a splash of olive oil, then added 3 cloves of minced garlic. Then a hefty cup of white wine.

It cooked down a bit and then I added the sweet potato, Italian seasoning, salt, pepper, and a pinch of crushed red pepper. I had maybe a cup of heirloom cherry tomatoes, so I cut them in half and added them to the pot.

Next, I started the raviolis boiling.

When the sauce was all hot and bubbly, in went the cod chunks. They poached for about 5 minutes, the ravioli were drained, and dinner was served.

A really fun take on a pasta sauce.