PASTA

BAKED POLENTA WITH SAUSAGE SAUCE

This is easy and takes about an hour if you use a package of already prepared polenta from the market. It serves 6 to 8 and re-heats nicely.

FOR THE SAUCE
1 ounce dried porcini mushrooms soaked in 1 cup of warm water for 20 minutes. Find them in cellophane packages either in the vegetables or ethnic food sections.
1/3 cup olive oil
1/2 cup finely chopped onions
1 pound of mild italian sausage chopped roughly
1/2 cup of red wine
3 cups of chicken broth
3 Tablespoons tomato paste (scoop out the remaining paste from its little can and freeze)
1 cup grated Parmigiano Cheese

Drain the mushrooms, saving the soaking water. Rinse the mushrooms, and chop roughly. Strain the soaking water through two layers of paper towels over a bowl.

Heat the oil in a large skillet over medium heat, add onion and cook until lightly brown, about 5 minutes, raise the heat,add the chopped sausage and saute another 5 minutes. Stir in the mushrooms and cook for another 2 minutes, add the wine and cook another 2 minutes to reduce the wine.
Add the mushroom soaking water, chicken broth and the tomato paste and stir to combine the paste. Season with salt and pepper, bring to a simmer and let it cook uncovered for about 30 minutes. The sauce will get thicker as it cooks.

Meanwhile, cut the polenta into 1/2 inch slices and preheat the oven to 400 degrees.

Spray a shallow baking dish with Pam or butter the dish and cut the polenta into slices that fit your dish. Cover the bottom of the pan with a layer of polenta and cover with a layer of the sauce. Sprinkle with grated cheese and add another layer of polenta, sauce and cheese. Dot the top of the dish with a few pieces of butter. Bake in the middle of the oven for 10 to 15 minutes until the cheese has gotten a little brown. Let it sit for a few minutes before serving with a salad.

Note that you will have about 2 cups extra sauce and you can use that on some pasta another day.
This is adapted from Biba Caggiano's "Italy al Dente" cookbook - her recipes are always easy and good.

MACARONI AND CHEESE - WITH VARIATIONS

Preheat oven to 375 degrees - spray or butter a 9 x 13 inch baking dish

2 Tablespoons butter
2 Tablespoons flour
3 cups of milk
1 1/2 cups grated cheese - you can use Cheddar or Gruyere
Pinch of nutmeg
1 pound box of a short pasta like penne with ridges, fusilli or elbows (the idea is to use a pasta shape that will catch and hold the sauce)
1/4 fresh breadcrumbs that you've chopped or whirled up in the food processor yourself.

In a saucepan, heat the butter and add the flour and whisk the mixture for a couple of minutes to cook the gluten in the flour, Whisk in the milk, bring to a gentle simmer and cook about 15 minutes - remove from the heat, add the grated cheese, salt, pepper and a pinch of nutmeg.
Meanwhile boil the pasta according to the package instructions, drain and combine with the sauce. Transfer to the baking dish and top with the bread crumbs and bake about 20 minutes until browned and bubbly.

EASY VARIATIONS *****

ADD ACORN OR BUTTERNUT SQUASH - start by cutting a 1 1/2 pound squash in half lengthwise, scrape out the seeds, sprinkle with salt and pepper and place the cut side up in a steamer and steam until tender, about 15 minutes. Let it cool, peel and cut into bite size chunks. Toss the chunks with the pasta and sauce mixture and bake as directed.

OR ADD HAM - buy a ham slice - (I like Niman brand but you can find a cheaper variety at Safeway in the meat case.) Cut it into bite size chunks and add to the pasta and sauce mixture and bake.

This recipe is from the NY Times - it makes enough for 6 or more people


YET ANOTHER MAC AND CHEESE FROM THE NY TIMES

2 cups diced onion
4 tablespoons butter
1/4 cup flour
4 cups of milk (use low or no fat)
2 tablespoons Dijon mustard
24 ounces grated sharp Cheddar cheese
salt and pepper
1/4 teaspoon ground nutmeg
1/2 teaspoon hot-pepper sauce like Tabasco
One pound box of noodles like cavatelli or those listed in recipes above
4 tablespoons grated Parmigiano-Reggiano cheese

In a deep saucepan, cook onion in butter until soft but not browned. Stir in the flour and cook a few minutes stirring then add the milk and stir with a whisk and cook over medium heat until mixture thickens. Remove from heat and stir in the mustard and most of the Cheddar, salt, pepper, nutmeg and hot sauce.

Meanwhile boil the pasta according to the box instructions - cook till al dente. Drain and add to the cheese mixture. Spoon into two 9 x 13 inch baking dishes and top with the remaining cheeses and bread crumbs too if you like.

Bake at 400 degrees for 20 minutes. Makes about 12 servings.