Diva Tasting: Pasta and Dessert for 2

Orecchiette Pasta and Sausage (Dinner for 2)


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


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.

Pound Cake Cookies (Cake Mix Cookies Use Butter Cake Mix)


¾ Cup White Sugar

1 Cup Salted Sweet Cream Butter, Softened

2 Cups All-Purpose Flour

2 Teaspoons Baking Powder

2 Eggs

2 Teaspoons Lemon Extract

2 Teaspoons Lemon Zest


Step 1 Preheat oven to 400 degrees F (200 degrees C).

Step 2 Cream sugar and butter together in a bowl using an electric mixer until light and fluffy. Whisk flour and baking powder together in a separate bowl; gradually beat into creamed butter mixture until just combined. Beat eggs, 1 at a time, into butter-flour mixture until dough is thoroughly mixed; stir in lemon extract. Drop small scoops of dough onto a baking sheet. Serve with fresh macerated blackberries or strawberries.

Step 3 Bake in the preheated oven until cookies spring back when touched, 10 to 12 minutes.

Note: Semi Homemade use butter cake mix and eliminate dry ingredients Not the butter.

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