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”