Monday, November 2nd, 2015 - Macaroni Milanaise

Recipe: http://cooking.nytimes.com/recipes/1016574-macaroni-milanaise

Altered Recipe:

One package of two slices of ham, chopped into small cubes
4 oz. of mushrooms, chopped into small cubes
Can of stewed tomatoes with oregano and basil pureed
one box of curly pasta
grated gruyere cheese

1. Set a large pot of heavily salted water over high heat, and allow it to come to a boil.

2.  Add the pasta to the water, and cook it until it is just shy of tender, according to the instructions on the box.

3. Meanwhile, put the ham, mushrooms and tomato purée in a small sauté pan.  Cook over medium heat until the liquid has reduced to a glaze, the ham is heated through and the mushrooms are beginning to brown. Turn the heat off under the pan, and set aside.

4. Reserve a cup of the pasta water, and drain the pasta well. Return the pasta to the pot, then add the cheeses and butter, and stir to combine. Add, if necessary, a little of the reserved pasta water to loosen the pasta and help melt the cheeses. Add the mushroom mixture, and stir to combine. Taste for seasoning.