Archive | February, 2014

Sausage Festoni Pasta – Ribbed for your Pleasure


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.


Happy Valentine’s Day


Aphrodite’s Angel Hair Pasta

Pastaporn angel hair

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 –
Vanilla Bean Angel Food Cake (add raspberry topping) –

Succulent Sausage Penne Pasta Bake

Sausage Penne
Nothing gets you in the mood like a big juicy sausage!  Coupled with long penne pasta oozing with cheese, this sinful dish will get your mouth watering. FYI – this rates up there with the naughtiest of dishes – butter, oil, cream, cheese, and sausage – not for those looking to avoid a heart attack while indulging.  At least you’ll go out with a smile on your face, though. *wink*
1/2 lb penne
3 T butter
2 T olive oil
1 1/2 c heavy cream
1/4 t pepper (ground)
1/2 c parmesan cheese (grated)
1 c sharp cheddar cheese (shredded)
2 Chicken Sausages (cut in 1/2” rounds; diagonally) I use Johnsonville Three Cheese Italian; but feel free to sub)
1. Preheat oven to 350 degrees and bring salted water to a boil for the penne.
2. Meanwhile, in a large saute pan, brown sausage on both sides; set aside.
3. Melt butter in the saute pan with olive oil over medium/low heat.
4. Add cream and pepper; bring mixture to a simmer over low heat, stirring often.
5. Add the parmesan cheese and simmer sauce for 5-8 minutes or until sauce has thickened and is smooth.
6. When sauce has thickened add the cheddar cheese and stir constantly until smooth.
7. Toss sausage, sauce, and penne together and place in a oven proof dish; bake for 20 minutes.
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