Who doesn’t like the crispy and browned bits?  The top layer of a baked ziti or mac and cheese is undoubtedly the best part; the part where the noodles and cheese get all nice and toasty and crunchy.

Mushroom Ragù

1 ounce dried porcini mushrooms
4 tablespoons extra virgin olive oil
1 medium onion (or 3-4 shallots), finely chopped
3 garlic cloves, smashed to a pulp with a little sea salt
2 pounds assorted mushrooms, thinly sliced
1 tablespoon all-purpose flour
2 tablespoons tomato paste
2 teaspoons fresh rosemary, chopped
2 teaspoons fresh thyme, chopped
Pinch red pepper flakes
1 cup dry red wine (alternatively Sherry, Marsala, or Madiera)
2 cups mushroom broth (from reconstituted porcinis)
Sea salt and freshly ground black pepper to taste
Chopped parsley for garnish

Soak the dried porcini mushrooms in 2 cups of boiling water for 20 to 30 minutes.  Strain, removing as much liquid as possible.  Set the mushroom broth aside.  Roughly chop the porcini mushrooms.

Heat a large skillet with 2 tablespoons of olive oil over medium heat.  Add the onion and cook about 5 minutes, until tender and lightly browned.  Add the garlic and saute for 30 seconds.  Add the remaining 2 tablespoons of olive oil, the sliced mushrooms, a large pinch of sea salt and freshly ground black pepper, and cook for about 5 minutes, stirring occasionally.  Add the flour, stir to combine, and cook for 2 minutes.  Add the tomato paste and cook for another minute.  Add the dried mushrooms, rosemary, thyme, and red pepper flakes.  Add the wine, raise the heat to high, and cook 5 minutes, scraping the bits of mushroom and onion from the bottom of the pan.   Add 1 cup of mushroom stock and continue to cook for another 15 to 20 minutes, adding more broth (or water) as needed, scraping any bits that stick to the bottom.  Taste and season with salt and pepper.

To serve, spoon the mushroom ragù over the crispy pasta and sprinkle with chopped parsley.

Note: Instead of frying the pasta, serve the mushroom ragù over freshly cooked pasta or over creamy or baked polenta.

Crispy Pasta “Cake”

1 pound whole wheat spaghetti
Grated cheese, such as Parmesan or Pecorino
Chopped herbs, such as rosemary or thyme
4 tablespoons olive oil

Cook the pasta in salted water until al dente and drain well.  Toss with a little olive oil, grated cheese and freshly chopped herbs.

Heat 1 tablespoon of olive oil in a 9-10 inch nonstick pan.  Divide the pasta into four portions.  When the oil is hot, add one portion of the pasta to the pan.  Fry until golden brown and crisp, about 2 to 3 minutes.  Flip and fry until the other side is lightly browned.