Three-Cheese pasta in a Skillet

Ingredients: 

3/4 cup heavy cream

3/4 teaspoon dry mustard

Kosher salt and ground black pepper

1 pound rotini, fusilli or campanelle pasta

12 ounces extra-sharp cheddar, Gruyére or fontina cheese, shredded (3 cups)

3 ounces Gorgonzola cheese, crumbled (3/4 cup; or maybe mascarpone or even cream cheese)

1 ounce Parmesan, pecorino or Asiago cheese, finely grated (1/2cup)

1/2 cup panko breadcrumbs

1/4 cup chopped fresh chives

 

Don't forget to cover the skillet while the pasta is cooking and stay close by so you can keep an eye on the mixture and stir every few minutes. Keeping the lid on prevents excessive evaporation of liquid and regular stirring helps guard against a messy overflow. Also, be sure the skillet is off the heat when the cheeses are added so they don't scorch or separate.

From Milk Street. 

1. Heat the broiler with a rack positioned about 8 inches from the element. In a 12-inch broiler-safe skillet, combine 14 cups water, the cream, dry mustard, 1.5 teaspoons salt and 1/2 teaspoon pepper. Bring to a boil over medium-high, then stir in the pasta. Cover, reduce to medium and simmer, stirring occasionally, until the pasta is tender, 7 to 10 minutes; the mixture will be quite soupy.

2. Remove the pan from the heat. Add the cheddar and Gorgonzola, then stir just to combine. Cover and let stand for 2 minutes to allow the cheeses to soften, then stir until fully melted and smooth. Taste and season with salt and pepper.

3. Sprinkle the Parmesan evenly over the pasta, followed by the panko. Broil until golden brown, about 2 minutes. Let stand for about 5 minutes to thicken slightly. Sprinkle with the chives and serve from the skillet.

Pasta Alla Norma Recipe | adapted from Bon Appétit

 Ingredients

• 1 28-oz can whole peeled tomatoes
• ⅓ cup plus 2 Tbsp. extra-virgin olive oil
• 1 lb. Japanese or globe eggplant, cut into ½" pieces
• 2½ tsp. Diamond Crystal or 1½ tsp. Morton kosher salt, divided, plus more
• 3 garlic cloves, thinly sliced
• ½ tsp. crushed red pepper flakes
• 3 Tbsp. double-concentrated tomato paste
• 2 Tbsp. coarsely chopped oregano
• 1 lb. tubular pasta (such as calamarata or rigatoni)
• 4 oz. ricotta salata, shaved
• Torn basil leaves (for serving)
• Freshly ground black pepper

Preparation

1. Dump one 28-oz. can whole peeled tomatoes with juices into a medium bowl; crush tomatoes with your hands. Set aside.
2. Heat ⅓ cup extra-virgin olive oil in a large Dutch oven or other heavy pot over medium-high. Add 1 lb. Japanese or globe eggplant, cut into ½" pieces, and sprinkle with 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Cook, stirring occasionally, until eggplant is softened and golden brown, 6–8 minutes. Transfer to a bowl.

• I put the eggplant into my Lloyd’s Pan with EVOO and salt and pepper. Roasted it at 375, stirring at about 10 minutes and repeating until soft and cooked through.

3. Heat remaining 2 Tbsp. extra-virgin olive oil in same pot over medium-high. Cook 3 garlic cloves, thinly sliced, and ½ tsp. crushed red pepper flakes, stirring constantly, until fragrant, about 1 minute. Add 3 Tbsp. double-concentrated tomato paste and cook, stirring, until darkened in color, about 2 minutes.
4. Add 2 Tbsp. [or maybe a teaspoon dried] coarsely chopped oregano, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, and reserved tomatoes. Bring to a boil and cook, stirring occasionally, until sauce is slightly thickened, about 5 minutes. Return eggplant to pot and cook, stirring occasionally, until eggplant is completely tender and flavors have melded, about 2 minutes.
5. Meanwhile, cook 1 lb. tubular pasta (such as calamarata or rigatoni) in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.

• You could set aside portions of the sauce here for freezing, and just make enough pasta for current meal.

6. Add pasta and ½ cup pasta cooking liquid to sauce. Cook, stirring often and adding more pasta cooking liquid if needed, until sauce is thickened and coats pasta, about 2 minutes.

• Set aside more pasta water, you might need it.

7. Divide pasta among shallow bowls. Top with 4 oz. ricotta salata, shaved, dividing evenly, and torn basil leaves. Season with freshly ground black pepper.

• I used Shredded Parm/Romano mix, because that’s what I had.
• I tried the ricotta salata  and did not like it for this recipe. I recommend sticking with the parmesan mixture.

 

Source: https://www.bonappetit.com/recipe/pasta-alla-norma-recipe

Instant Pot Ratios and Timing: CAH

Basmati Rice (1:1) 6 min High + 8 slow release

Brown Rice: (1:1) 20 minutes High then 20 Minutes slow release.

Quinoa (1:1) 1 min High + 15 slow release

Eggs (1 c water) 8 minutes Low + QR

Presoaked Roman (1:1) 25-30 minutes High or just enough water to cover

Presoaked chickpeas: enough water to cover 19-20 minutes High

Presoaked black beans: enough water to cover 15 min High

steel cut oats (1:2.5) 20 minutes High

Mashed potatoes (1lb, 1/3 c water): 12 High