Pasta w/Sautéed Mushrooms
Adapted from Cooking for Two: 2009

2 T. olive oil
2 T. unsalted butter
6 shallots, minced
8 oz. shiitake mushrooms, stems removed and sliced 1/4-inch thick
12 oz. cremini mushrooms, sliced 1/4-inch thick
Kosher salt
4 garlic cloves, minced
1 t. dried thyme
1 1/3 c. low-salt chicken broth
1/2 c. heavy cream
1 lb. penne
2 oz. grated Parmigiano-Reggiano
2 T. chopped fresh herbs
Juice of 1 lemon
Freshly-ground black pepper

Heat 8 quarts of water in a large pot.

While water is heating, heat the olive oil and butter in a large skillet over medium heat. When the butter is melted, add shallots and cook until softened, 2-3 minutes. Increase heat to medium high, stir in shiitakes and cook for 1 minute. Add the cremini mushrooms, 1/2 t. salt, and cook until browned, about 6 minutes. Add garlic and thyme and cook until fragrant, about 30 seconds. Transfer the mushroom mixture to a bowl and set aside.

When water comes to a roiling boil, add the pasta and 2 T. Kosher salt. Cook according to package directions until al dente, stirring occasionally. Reserve 1 c. of the pasta cooking water, drain the pasta and return it to the pot.

Meanwhile, add the broth to the skillet and stir, scraping up any browned bits from the bottom of the pan. Bring to a boil, stir in the heavy cream, and allow it to return to a simmer. Cook until the sauce has thickened slightly, about 4 minutes.

Add the cooked mushroom mixture, cream sauce, grated cheese, chopped herbs, and lemon juice to the pasta and toss to combine, thinning it with the reserved pasta cooking water if desired. Season to taste with salt and pepper.

Pasta alla Norma
Adapted from Cook’s Illustrated Jul/Aug 2009

1 1/2 lbs. globe eggplant, cut into 1/2-inch cubes
Kosher salt
3 T. regular olive oil or vegetable oil
4 large garlic cloves, minced
2 oil-packed anchovy filets, rinsed and patted dry, minced
1/2 t. red pepper flakes
1 28-oz. can crushed tomatoes
1 lb. penne
6 T. chopped fresh basil
1 T. extra-virgin olive oil
Freshly ground black pepper
3 oz. pecorino romano, shredded

In a large bowl, toss the eggplant with 1 teaspoon salt. Get a large microwave-safe plate (bigger than a dinner plate, if possible), line it with two layers of paper towels, and spray with nonstick cooking spray. Transfer to the eggplant to the plate and microwave on high power, uncovered, for about five minutes. Toss the eggplant to turn and microwave for five minutes more. The eggplant should be dry and slightly shriveled. In the meantime, wipe out the bowl and set it aside.

Put 4 quarts of water on to boil for the pasta.

Allow the eggplant to cool for a few minutes and then transfer it back into the bowl. Throw out the paper towels and set the plate aside. Drizzle the eggplant with 1 T. olive oil and toss to coat. Heat 1 T. olive oil in a nonstick skillet over medium-high heat. When the oil is shimmering hot, add the eggplant and spread it out evenly. Cook until well browned and tender, about 10 minutes, stirring about every 2 minutes. Turn off heat. Transfer eggplant to empty plate.

When the pasta water boils, add 2 T. salt and the penne. Cook according to package directions for al dente. Reserve some of the cooking water before draining. Put the drained pasta back in the cooking pot.

Add remaining 1 T. olive oil, garlic, anchovies, and red pepper flakes to the pan. Cook using the residual heat for about 1 minute, until the garlic is fragrant. Add the crushed tomatoes and stir to combine. Bring the sauce to a boil over medium-high heat and then reduce heat to medium. Simmer, stirring occasionally, 8-10 minutes, until the sauce thickens slightly.

Add the eggplant to the sauce and stir. Simmer another 3-5 minutes, stirring occasionally, until the eggplant is heated through. Turn off heat. Stir in basil and extra-virgin olive oil. Season to taste with salt and pepper. Add sauce to cooked pasta, thinning it with a little reserved pasta cooking water if desired. Serve sprinkled with pecorino romano.