Because that happens to me frequently.
And it really frustrates me.
On this particular occasion I was craving pasta, and upon
one medium leek
half a package of diced prosciutto
open box of chicken stock
And of course, I had dried pasta and garlic on hand. Dinner was in the offing.
One sliced leek, one clove of garlic, and a bit shy of a tablespoon of chopped fresh thyme.
Sautée the leek in olive oil until soft and just starting to brown, and add minced/grated garlic clove.
Add cubetti to get a bit of color on them as well.
Season with salt (not too much because of the prosciutto) and throw in chopped thyme.
Use about 1/4 cup white wine to deglaze, and a couple glugs of chicken stock.
Cook to reduce.
Garnish with a bit of grated cheese and devour.
Note: This did not make the thickest or richest of sauces, but it was lovely and delicate in flavor, and you should try it with a short pasta such as orecchiette, fusilli (which I loved as a kid), or cavatappi. I happened to only have long ribbons in my pantry at the time, hence the fettuccine.