Start to finish: 1 hour 30 minutes (25 active)
Servings: 6

10 ounces penne pasta
½ teaspoon kosher salt plus extra for salting the water
Olive oil for oiling the mini casseroles
3 ounces thinly sliced prosciutto, torn into 1-inch pieces
3 ounces coarsely grated Italian Fontina cheese
1 ½ ounces finely grated Parmigiano-Reggiano
1 1/2 cups heavy cream
3/4 cup fire roasted diced tomatoes (from a can like Muir Glen)
½ cup chicken broth
2 teaspoons minced garlic
2 teaspoons dried rosemary or 1 tablespoons plus 1 teaspoon fresh, minced
1 to 2 teaspoons hot pepper flakes, or to taste (optional)
3 tablespoons butter cut into thin slices,

In a large bowl combine the pasta with lukewarm, well salted, water to cover and let stand for 45 minutes. Lightly oil six 1-cup cup mini casseroles, arrange on a rimmed sheet pan and set aside.

Preheat the oven to 450 F

Drain the pasta and in the same bowl it has been soaked combine all the remaining ingredients, except the sliced butter, stirring well. Add the pasta to the bowl and toss to combine well. Pour the mixture into the prepared casseroles, pressing it down evenly, arrange the butter slices evenly on top and bake the pasta on the middle shelf of the oven until it is bubbly and brown, 15 – 18 minutes minutes. Let stand 5 minutes before serving.

Fennel and Orange salad

Serves: 6
Start to finish: 45 minutes

For the dressing:
2 tablespoons fresh lemon juice
2 tablespoons fresh orange juice
1 teaspoon freshly grated orange zest
Hefty pinch of kosher salt
Several grinds of black pepper
½ teaspoon Dijon mustard
3 ½ tablespoons extra-virgin olive oil

For the salad:
1 ½ pounds trimmed fennel bulb
I large navel orange, peeled quartered, sliced thin and drained
3 cups baby arugula
1/3 cup halved oil cured black olives

Make the dressing:
In a 1 cup glass measuring cup combine the juices, zest, salt, pepper and mustard and whisk until the salt is dissolved. Add the oil in a stream, whisking.

Make the salad:
Halve or quarter the fennel (depending on the size) and cut out the core. Thinly slice the fennel, transfer it to a salad bowl and toss it with some of the dressing. Pat the orange dry on paper towels and add to the fennel along with the arugula and the olives and toss well, adding more dressing as necessary.