Delicious, fast and easy.
That sums up this comforting Sausage Orecchiette. Spicy sausage, peppery basil, nutty Parmesan and a hint of lemon come together for one warming bowl of goodness.
1 pound Italian sausage, casings removed
1 1/2 cups peas
3 cloves garlic, minced
1 pound cooked orecchiette, reserve 1/2 cup pasta cooking water
1 cup torn basil
1 cup grated Parmesan
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
1. In skillet, cook sausage over high until browned and crumbled, 5 minutes.
2. Add peas and garlic. Cook, stirring, for 2 minutes. Stir in remaining ingredients, adding enough of the reserved pasta water to achieve the desired consistency.
Recipe from Everyday With Rachael Ray Magazine
A cold winter night needs some dreamy music.
Warehouse Eyes, being based in Minnesota, know something about freezing temps. And they know how to heat things up with a lush synth landscape. I love Jennie Lahlum’s ethereal vocals.
“Run until you’re free
If you look back
please don’t look at me”
Check out Warehouse Eyes on the band’s Website where you can learn of upcoming US tour dates. You can buy their music on Bandcamp.