Dinner with Jeffrey 2

Pasta. Get the freak outta here! This pasta is da bomb! We like spicy and on a chilly, rainy winter's night, we like comfort. Last week, Jeffrey and I made pasta for our Sunday soiree. Use an entire box of rigatoni for this recipe. Make it in your grandmother's cast iron skillet or other favorite skillet that is oven friendly at 400 degrees. Boil your pasta water and begin preparing according to package directions al dente. Drain and set aside. In the skillet: Sautee 1/2 red onion and 1/2 yellow onion finely chopped with 3 cloves of finely minced garlic in 1 Tbsp. olive oil until translucent. Add 1 container of sliced mushrooms and saute on medium heat until tender. Deglaze your pan with 1/4- 1/3 cup red or white wine. Add 1/4 cup of muffaletta mix. (It's delicious and has olives in it). Sautee/ reduce for 5 minutes until half liquid remains. Add 1 tsp of butter. Add 1/8 cup sun dried tomatoes finely chopped. Add 1 can roasted tomatoes. Mix with pasta and cheese. Mix in 1/2 cup good parmesan, asiago, pecorino romano or other hard salty cheese. Use a few Tbsp of cheese for sprinkling on top. Place skillet in oven (preheated to 350) on 350 for 15 minutes. Crank up the heat to broil the top at 400 for 5-7 minutes or until top is brown. Enjoy! Serve with a green salad.