Name: Pasta with Woodsy Artichoke-Mushroom Sauce
Yield: Serves 4
Ingredients: 1 cup grated Pecorino Romano or aged Provolone cheese; 1/3 cup dry vermouth; 1 tablespoon red wine vinegar; 1 pound Italian rotini or other imported curly pasta; l½ tablespoons olive oil; 5 medium-to-large artichokes (or 8 smaller ones); 1 cup hot water; About 1/3 ounce (1/3 cup) dried porcini or other dried mushrooms; 1 tablespoon butter; Pepper; 4 garlic cloves, thin-sliced; ½ teaspoon kosher salt

Brown and savory, this sauce looks and tastes meaty but more subtle—because it’s artichoke and dried porcini. If porcini do not fit your budget, any dried mushrooms will do—even generic supermarket ones. The mixture is equally good over soft polenta.