SAUSAGE FESTONI Is that festoni in your pants or are you just happy to see me?! Festoni pasta has such a intricate shape…folds upon folds of noodley goodness. Paired with ...
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Is that festoni in your pants or are you just happy to see me?! Festoni pasta has such a intricate shape…folds upon folds of noodley goodness. Paired with a creamy ground sausage sauce that gets stuck in every crevice, this is the pasta equivalent of an orgasm. Strap in and get ready for a mouthwatering experience!!
1 lb dried festoni pasta
1 T olive oil
1 T butter
1 large onion (chopped)
4 cloves fresh garlic (minced)
1 c dry white wine (ex: pinot grigio)
1/2 lb ground mild pork sausage
1/2 lb ground hot pork sausage
2 c heavy cream
4 T fresh parsley (chopped)
salt and pepper
2/3 c fresh Parmesan cheese (shaved)
1. Boil salted water and add pasta when ready.
2. Meanwhile, heat oil and butter in a large saucepan and add the onion and garlic. Caramelize on low for 15-20 minutes, stirring often.
3. Add wine, mild and hot ground sausage to the mix and cook gently for 10-12 minutes.
4. Stir in the cream and parsley, then simmer until the sauce thickens.
5. Remove the pan from the heat and allow the flavors to infuse for 5 minutes.
6. Adjust seasoning with salt and pepper to taste.
7. Toss sauce with pasta and sprinkle with shaved Parmesan cheese.
8. SHOW EVERYONE YOUR “O” face!
Valentine’s Day is a perfect opportunity to show off your skills in the kitchen. Woo your significant other with your culinary moves and be prepared to scream with delight when you move it to the bedroom!
This main dish has FOUR NATURAL APHRODISIACS and paired with the other meal suggestions, there are a total of TEN (guaranteed giggity)! There is an angel theme, so I recommend comparing your love to one throughout the meal….flattery will get you everywhere.
Here are the meal suggestions, with the aphrodisiacs in parenthesis:
Beverage – Pinot Noir (red wine)
Appetizer – Angels on Horseback (oysters, garlic)
Main Course – Aphrodite’s Angel Hair (garlic, asparagus, red pepper flakes, truffle oil)
Side – Arugula Salad with Avocados and Balsamic Vinaigrette (arugula, avocado)
Dessert – Vanilla Bean Angel Food Cake with Raspberries (vanilla bean, raspberries)
Aphrodite’s Angel Hair
3 large heads of garlic
4 c asparagus (chopped in 1″ pieces on an angle)
1 lb cherry tomatoes
1 1/2 T olive oil
1 t salt
1/4 t pepper
1/2 t garlic powder
1/8 t red pepper flakes
1/4 c olive oil
9 oz fresh angel hair pasta
shaved parmesan cheese
white truffle oil
1. Preheat oven to 350 degrees.
2. Cut off the tops of the garlic heads and place in the middle of a large sheet of foil. Drizzle the inside with a liberal dousing of olive oil and sprinkle with a little salt and pepper. Bring sides of foil up and enclose garlic so no air can escape.
3. Roast garlic until soft, about 35-40 minutes.
4. In a large bowl, combine asparagus, tomatoes, 1 1/2 teaspoons of olive oil, salt, pepper, garlic powder, and red pepper flakes. Pour onto a rimmed baking sheet.
5. When the garlic has 25 minutes left, place the asparagus and tomatoes in the oven. Bake for 25 minutes until tomatoes start to burst.
6. In the meantime, put a large pot of salted water on to boil for the pasta.
7. In a small saucepan combine 1/4 cup of olive oil and squeeze the garlic from the skins. Turn the stove on to a LOW heat, cook for 15 minutes.
8. Cook pasta and transfer to a large serving dish.
9. Toss in the asparagus, tomatoes, and garlic olive oil mixture.
10. Season to taste with more salt and pepper, if desired. Serve with lots of shaved parmesan cheese and a sprinkle of white truffle oil.
For the other meal suggestions, check out these recipes:
Angels on Horseback – http://www.simplyrecipes.com/recipes/angels_on_horseback/
Vanilla Bean Angel Food Cake (add raspberry topping) – http://www.yummly.com/recipe/Vanilla-Bean-Angel-Food-Cake-My-Recipes
Hot & Wild Bacon Farfallone
It’s uncouth next to it’s bowtie relatives, Farfalle and Farfalloni. Farfallone is wild and untamed; basic yet robust. Adding bacon to the mix is like showering the beast with lace panties!!
This recipe should be perfect eating off someone’s navel next to a roaring fire this holiday season, so go gather some firewood and Farfallone!
Happy Holidays, my Gnoughties!
: Serves 2:
1/2 lb farfallone
4 slices of bacon
2 T olive oil
1/2 large onion (chopped)
2 cloves garlic (minced)
1 can fire roasted tomatoes (drain a few tablespoons of juice off)
1/4 c white wine
1/4 t dried hot red pepper flakes (or to taste)
1/4 c fresh parsley (finely chopped)
1/4 c Parmesan cheese (shredded)
1. In a deep skillet cook the bacon over moderate heat just until it is crisp. Drain on paper towels, then chop.
2. Pour off all but 1 tablespoon of fat from the skillet and add the olive oil.
3. Cook the onion over moderate heat in the fat and olive oil, stirring until it is golden brown.
3. In a pot of salted boiling water cook the pasta until it is al dente.
4. While the pasta is cooking, stir the fire roasted tomatoes into the onion mixture along with the garlic, wine, red pepper flakes and salt to taste.
5. Simmer the sauce over low-med heat, stirring constantly for 10-11 minutes.
6. Stir in the parsley and bacon.
7. Drain the pasta well, add it to the sauce and toss well.
8. Sprinkle shredded Parmesan on top.
She sells shrimp and shells by the seashore. Well no…technically I don’t, but I did just move from the mountains of Virginia to sunny California; I’m now minutes from the beach!! My recent relocation has inspired me to whip up a tasty treat consisting of conchiglie pasta and succulent shrimp for you Pastaporn fans out there.
Conchiglie is a conch shell shaped pasta that comes in a range of sizes (much like ladies). I’ll be using a medium-sized shell for this recipe, but feel free to experiment…I will forever encourage that!
Shapely Shells & Shrimp
2 pints cherry or grape tomatoes
4 thyme sprigs (stripped)
2 T extra-virgin olive oil
1 zucchini (sliced 1/4 inch thick)
3 garlic cloves (coarsely chopped)
1 lb conchiglie pasta (shells)
1 lb medium shrimp (peeled and deveined, tails left intact-optional)
1/3 c heavy cream
1/4 t paprika
1/4 t red-pepper flakes
1. Preheat oven to 375 degrees.
2. Gently toss tomatoes with thyme and 1 tablespoon oil. Transfer to a rimmed baking sheet. Roast for 15 minutes.
3. Add zucchini and garlic and toss to combine. Roast until tomatoes are just broken down and zucchini is cooked through (10 to 12 minutes)
4. Bring a large pot of salted water to a boil and cook pasta until al dente.
5. Drain, reserving 1/2 cup cooking liquid.
6. Meanwhile, season shrimp with salt.
7. Heat remaining tablespoon oil in a large skillet over high heat until hot but not smoking.
8. Cook shrimp, stirring occasionally, until just opaque (approximately 3 minutes).
9. Add cream, paprika, red-pepper flakes and roasted tomato/zucchini mixture. Bring to a simmer.
10. Toss in pasta and reserved cooking liquid.