Diva Tasting: Pasta and Dessert…

Orecchiette Pasta and Sausage (Dinner for 2)

Ingredients

2 Tablespoons Olive Oil

½ Bunch Scallions Diced

Kosher Salt To Taste

10 Ounces Italian Sausages, Casings Removed

4 Cups Chicken Broth, Divided, Or As Needed

2 Cups Orecchiette Pasta

½ Cup Roughly Chopped Arugula, Or To Taste

½ Cup Finely Grated Parmigiano-Reggiano Cheese, Or To Taste

Directions

Step 1 Heat olive oil in a large, deep skillet over medium heat. Cook and stir onion with a pinch of salt in hot oil until onion is soft and golden, 5 to 7 minutes. Stir sausage into onions; cook and stir until sausage is broken up and browned, 5 to 7 minutes.

Step 2 Pour 2 cups chicken broth into sausage mixture and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add orecchiette pasta; cook and stir pasta in hot broth, adding remaining broth when liquid is absorbed, until pasta is cooked through and most of the broth is absorbed, about 15 minutes. Fold in ½ Cup of the Grated Parmigiano-Reggiano Cheese to melt.

Step 3 Stir arugula into pasta-sausage mixture until arugula wilts. Ladle pasta into bowls and dust with the remaining Parmigiano-Reggiano cheese. Serves 2. Serve with Mediterranean salad with vinaigrette and garlic toast.

Red Velvet Cake Mix Cookies

Ingredients

6 Tablespoons Butter

1 Cup Powdered Sugar

1 Teaspoon Cornstarch

1 (18.25 Ounce) Box Duncan Hines® Red Velvet Cake Mix

2 Large Eggs

1 Teaspoon Lemon Zest

Directions

Step 1 Preheat oven to 375 degrees F. Melt butter; set aside to cool. Place powdered sugar and cornstarch in shallow dish. Mix with a fork to blend.

Step 2 Place cake mix, cooled butter, eggs and lemon zest in large mixing bowl. Mix by hand until well blended and a dough forms.

Step 3 Form dough into 1-inch balls and roll in powdered sugar. Place on cool, ungreased baking sheets about 2 inches apart.

Step 4 Bake, 1 sheet at a time, in center of oven for 9 to 11 minutes or until set. Cool 1 minute. Transfer to wire rack to cool completely.

Step 5 Store in airtight container with wax paper or parchment separating layers.

Frost with a can of butter cream frosting if desired.

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