Mystery ~ Romance ~ Adventure


Vodka Laced Penne

This dish is a tasty balance of pasta, Italian sausage, and tomatoes. Peas are thrown in for the veggie component!

½ pound mild Italian sausage
1 Tbl. butter
Splash of olive oil
2 plump shallots, diced
2-4 cloves garlic, minced
28 oz can diced Italian tomatoes
1 tsp. oregano
2 tsp. dried basil
½ pound mini penne pasta
¼ cup vodka
1 Tbl. Butter
1 cup baby peas
Salt & Pepper
Preparation Steps:
#1 — Cook sausage in skillet until crumbled and no pink remains, drain on paper towel.
#2 — Start a large pot of lightly salted water.
#3 — Place a deep skillet or sauté pan over medium-low heat. Add butter and olive oil and a bit of salt with the onion. Sauté until onion is soft and just beginning to caramelize, add garlic and cook for a minute or two longer.
#4 — Add tomatoes with their juice, cooked sausage, oregano, and basil to skillet. Simmer for 10-15 minutes.
#5 — Add pasta to boiling water and cook per package directions. Drain pasta, add back to pot with salt and pepper to taste. Add vodka and butter, gently mixing until butter has melted.
#6 — Add pasta to tomato/sausage mixture, gently mix in peas, adjust salt and pepper if needed.
#7 — Serve in a warmed pasta bowl and grate Pecorino Romano over the top.

Molto bene!!
​Marinated Olives with Feta
2 cups mixed pitted, green and black olives
4 ounce block feta cheese, diced
1 tbsp minced basil
1 tsp minced parsley
1 clove garlic, minced
Zest of medium lemon
1 tbsp lemon juice
2 tbsp good olive oil
1 tbsp grated carrot
Mix all ingredients together except carrot.
Sprinkle carrot on top.
Chill for at least an hour before serving.
Flavor deepens if made a day ahead.
Let stand 15 minutes at room temperature before serving.

Mmm....mmm, good!
Decadent & Easy Chocolate Pie
1)  With a hand mixer, stir together 1/2 cup confectioner's sugar and one 8 oz block of softened cream cheese.
2)  In microwave, melt 1/3 cup half and half with 12 oz bag of dark, sweetened chocolate chips for 45-70 seconds, stir well to mix.
3)  Mix chocolate ganache into cream cheese mixture, saving a bit for the topping decoration.
4)  Mix in one 8 oz tub of cool whip using the slow speed on the mixer.
5)  Once combined, add filling to a graham cracker crust and decorate the top with remaining ganache.
6)  Regfrigerate. May be frozen, take out  one hour before serving.

Do not make this pie if you don't like chocolate...seriously!!