Name: Pork and Swiss Chard Mafalda with Roasted Crimson Pepper and Eggplant Sauce
Yield: 6
Ingredients: 1 small eggplant, peeled and cut into 1-inch-thick chunks (about 3 cups); 2 red sweet peppers, quartered and seeded; 2 tablespoons olive oil; 1⅛ teaspoons salt; ¼ teaspoon black pepper; 8 ounces dried mafalda pasta, broken into 2- to 3-inch-long pieces; ½ cup canned no-salt-added diced tomatoes, drained; ¼ cup dry red wine; ¼ cup water; 2 tablespoons balsamic vinegar; 1 tablespoon snipped fresh thyme; 1 teaspoon snipped fresh rosemary; 1 pound boneless beef sirloin steak, about ¾-inch thick, trimmed of fat; 6 ounces cipollini onions, peeled and halved (see Tip); 8 cups coarsely chopped Swiss chard; ⅛ teaspoon crushed red pepper; 6 tablespoons shredded Parmesan cheese (optional)

Bring a aesthetic pot of water to a boil. Cook dinner pasta unless gorgeous tender, 8 to 10 minutes or per kit instructions. Drain, reserving 1/2 cup of the cooking liquid, and return the pasta to the pot.
Meanwhile, warmth oil in a aesthetic skillet over medium-high warmth. Add shallot, garlic, thyme, salt and pepper and prepare dinner, stirring, unless the shallot is mild brown, 1 to a pair minutes. Add mushrooms and prepare dinner, stirring every so in most cases, unless the liquid from the mushrooms has evaporated, 7 to 10 minutes.
Proceed in brandy (or sherry) and prepare dinner unless the liquid has evaporated, about 1 minute. Sprinkle flour over the mushroom mixture and scurry to coat. Pour in broth and bring to a boil, stirring repeatedly. Simmer, stirring, unless thickened, about 1 minute. Buy from the warmth. Proceed in cream and 1/4 cup Parmesan.
Proceed the mushroom sauce into the drained pasta. If the sauce appears too thick, scurry in about a of the reserved pasta-cooking liquid to skinny to desired consistency. Assist sprinkled with the final 1/4 cup Parmesan.

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