A dinner from a last week. I made a double batch of pasta sauce with smoked roasted eggplants, mushrooms pan fried in butter, tomatoes, Pecorino Romano, toasted sesame, sage, garlic, chili.
The first time I served it with bucatini. This time I used fresh hand cut pappardelle.
I also made some extra pasta for the following day, to make a snack I often used to have as a kid.
Pasta with cream cheese, formage blanc, cinnamon, dark brown sugar. As good as I remember 
As a kid though, it was made with only formage blanc, no cream cheese, and with dry pasta or egg noodles.
It's important to add the sugar while eating, and not ahead of time, so that it retains some crunchiness.
