Vinnie has a snack, courtesy of my dinner.
The original dish I based this sauce on is this, my Yellow Hash:
Place 1 lb ground turkey in a large sauce pan with six spritzes of lime juice, 1 tbsp kosher salt, 1 tbsp turbinado sugar, 1 tbsp ginger, 2 small capfuls apple cider vinegar, and a few splashes of safflower oil. Brown on medium (4).
Add 1 lb frozen southern style hash browns (basically cubed potatoes with no other ingredients), the liquid from one 15.25 oz can of whole kernel sweet corn, and 3 tbsp potato vodka. Stir together and raise heat to 5 (medium high). Cook for about 5 minutes, stirring regularly.
Peel two medium yellow onions. Cut each in half across the equator, then each half into eighths. These will separately nicely into small curves you can now add along with a bit more safflower oil and 1 tsp ground turmeric. Stir regularly, adding a bit of water eventually to de-glaze, and the can of corn. When onions start to go translucent, it will be done.
This dish is VERY yellow, the turmeric playing a large part in this, as well as of course the onions and corn. It tastes most strongly of onion and turkey, with nice undertones of the ginger and potato.
What Vinnie is enjoying so much here is this:
I made this dish again as a pasta sauce, with a few slight differences. I was out of normal corn so had to use creamed corn; at the first stage I added 1/4 of the can of creamed corn and some water instead of the liquid from the corn, and then the rest later as before. Also, I only had 1/2 tsp left of turmeric, so I also added 1/2 tsp ground paprika and 1/2 tsp ground star anise.
Also, besides salt I added some paprika and 1/4 tsp ground star anise to each of the water pots for the noodles. The resultant sauce was a bit more sauce-like, possibly in part due to the creamed corn and in part due to my having to add a bit of extra liquid and spending more time stirring, keeping liquids from evaporating as much. It was also an interesting orange-yellow due to the paprika, which goes interesting with the yellows of the onions and corn and the yellowish tone of the spaghetti. I had mine over normal spaghetti with a bit of butter, while my wife had hers over brown rice spaghetti topped with faux parmesan.