Rigatoni with Creamy Fennel Sauce

Another very yummy dish made with mom (on 31 August 2026)! This is from a Fine Cooking digital cookbook. We did modify a bit, but not much. Would 100% make again!

Ingredients:

salt & water for cooking pasta

8 oz. (dry weight) mezzi rigatoni

2 T. olive oil

1 c. chopped fennel (about 1 medium bulb)

2 large cloves garlic, very coarsely chopped

1 c. water

1 c. heavy cream

1 c. lower-sodium chicken broth

1/3 c. drained oil-packed sun-dried tomatoes, very coarsely chopped

1/4 c. crushed red pepper

1 tsp. salt

shredded Pecorino-Romano, for garnish

Directions:

1. Cook pasta 1-2 minutes less than indicated al dente time on package. After draining, return pasta to cooking pot.

2. Meanwhile, heat the olive oil in a large, straight-sided skillet, over medium heat. Add the fennel and garlic. Cook, stirring occasionally, until is begins to brown (around 5-7 minutes).

3. Stir in the remaining ingredients. Increase the heat slightly to bring to boil, then reduce to keep at a brisk simmer for 15 minutes, stirring occasionally.

4. Remove from heat and let cool slightly. Pour into blender, purée until smooth.

5. Pour sauce over the pasta and stir to combine. Add a small amount of water, if needed, to achieve desired consistency (I added around 1/3 c., I would guess). Heat the pot over medium-low heat and cook for 1-2 minutes, until warmed through and pasta has finished cooking.

6. Serve pasta topped with shredded Pecorino-Romano and enjoy!

Mushroom Stuffed Eggplant

Oooh is this ever good! Made with mom on 30 Aug 2026, and we will absolutely make it again sometime!

Original recipe credit: https://www.foodandwine.com/recipes/mushroom-stuffed-eggplant

Recipe below contains my modifications.

Ingredients:

2 large or 3 medium eggplants (I think 3 medium would be better; we used 2 large, ended up with leftover stuffing)

salt

5 T. extra-virgin olive oil + more for coating, divided

1/4 c. water

3/4 lb. oyster mushrooms, sliced 1/4" thick

pepper

4 garlic cloves, minced

1 medium red onion, finely diced

1 tsp. ground cumin

2 T. unsalted butter, divided

4 oz. stale baguette, cut in 1/2" dice

1/2 c. dry red wine

2 oz. Pecorino-Romano, diced (we think we will add more next time)

3/4 c. low-sodium vegetable broth

~2 T. chopped curly parsley

Directions:

1. Halve the eggplants lengthwise and scoop out the flesh, leaving 1/4" shells.

2. Salt the eggplant shells inside and let stand for 30 minutes, cut side up, then pat the shells dry.

3. Meanwhile, cut the scooped out flesh into 1/2" dice.

4. Heat the oven to 350°F. Rub eggplants all over with olive oil, then set them cut side down on a rimmed baking sheet. 

5. Add the 1/4 c. of water to the baking sheet, cover with foil, and bake for 45 minutes.

6. Meanwhile, in a large skillet, heat 2 T. of the olive oil over moderate heat. Add mushrooms, season with salt and pepper. Cook until tender and transfer to a bowl.

7. Add 1 T. of the olive oil to the skillet, then the diced eggplant. Season with salt and pepper, cook until tender and browned, then transfer to same bowl as mushrooms.

8. Add the remaining 2 T. of the olive oil to the skillet, then the garlic and onion. Cover and cook until softened, stirring occasionally.

9. While the garlic and onion cook, place the cubes of stale baguette in a bowl and cover with the 

Add the cumin and 1 T. of the butter and stir until butter melts completely.

10. Remove from heat. Stir in the mushroom/eggplant mixture, followed by the wine-soaked bread, cheese, and vegetable broth. Season the filling with salt and pepper.

11. Increase the oven temperature to 425°F. Turn the eggplant shells cut side up and fill each with the stuffing.

12. Dot the tops with the remaining 1 T. of the butter. Transfer to upper third of oven and bake for 10 minutes.

13. Switch to the broiler and broil for 2 minutes. Remove from oven, top with parsley, and enjoy!