I use sphinx myself, or “hamburgavons.”

I thought roasting implied directional heat?

Pull your pasta out of its salty bath when it’s al dente and finish cooking it in the sauce. Add pasta water to the sauce and reduce until pasta is done.

Over the years this has become my go-to sauce. If I’m feeling fancy I’ll confit some garlic to go in it.

I was thinking of Tanaka on the west side. Forgot about the OG!

There’s a place here in PDX that makes a tonkatsu sando when I get the urge. Now if they only had onigiri folded in plastic with goma konbu filling…

What is a bell pepper cream sauce? A purée?