Sausage and Spinach Orecchiette

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Sausage and Spinach Orecchiette

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Diaries: Strada delle Orecchiette
Bari
Mediterranean Pasta Salad with Chickpeas (Vegan)
Orecchiette - Temporary Score: 6
Description: irregular disc with a central dome and a slightly thicker crown, "little ears"
First Take Points: 4 - i ate it with red sauce right out of a jar. but you know what? sometimes simple is really delicious. as you might imagine, it holds sauce really well.
Remix Bonus Points: 1 (for now) - oddly enough, despite being the perfect size and shape for soup, i haven't added orecchiette to any soups! or any other dishes. but i'm awarding a ghost point because i want to eat it with spring peas in a light cream sauce.
Amusement Points: 5 - it's the perfect size for a grabbing a handful out of the bag, or a spoonful out of the bowl. also: LOOK AT IT! it's so cute! and it's so fun to say! orecchiette. do i spell it slightly differently every time i type it? sure, but it's still very fun to say. and very cute. full points awarded.
Annoyance Deductions: 4 - i thought these little ears would be tough to break but... they are pretty shatter-y. also, they tend to nestle into each other, and hide surprise hot pasta water, which i dislike very much. maybe this should only be a 3, but, seriously. pasta water grenades these things.
Alternative Uses: hats for frogs (or hats for Le(g)o) is still my fave alt use. c'mon, a lil green frog rocking an orecchiette cap? yes. also, if you're building a miniature of the castel sant'angelo, these would be perfect little non-functioning sinks, to match the non-functioning real sinks! how would you put orecchiette to work? (and you can't say hats for tiny things! unless you present an argument for why the tiny thing is specially unique.)
Orecchiette with Sausage and Spinach Delight This comforting dish combines the heartiness of Italian sausage with the freshness of spinach, all wrapped in tender orecchiette pasta. Perfect for a weeknight dinner or a cozy gathering. Ingredients 8 ounces uncooked orecchiette pasta 16 ounces Italian sausage 1/2 medium onion, chopped 4 cloves garlic, minced 1/2 teaspoon Dijon mustard 1/2 cup dry white wine 3 cups (packed) fresh baby spinach 2 tablespoons fresh basil (optional) Salt & pepper to taste For serving: freshly grated parmesan cheese (optional, to taste) Instructions 1. Boil a large salted pot of water and cook the pasta al dente according to package directions. 2. In a skillet, add the sausage meat and onion, and sauté over medium-high heat for 8-10 minutes until cooked through and nicely browned. If there's more than 1-2 tablespoons of fat remaining, spoon out the excess, but leave some for flavor. 3. Reduce the heat to medium, then stir in the garlic and Dijon mustard, cooking for about 30 seconds. 4. Pour in the wine and let it cook until reduced by half, approximately 1-2 minutes. 5. Add the spinach and basil (if using), tossing with tongs or large spoons until the spinach wilts. Then, add the drained pasta and toss again to combine. 6. Season with salt and pepper to taste. Serve immediately, topped with freshly grated parmesan cheese if desired.

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Pt.4
Why do you love Italy?
For example:
Chiudo gli occhi e volo in Puglia
I Trulli
Le scogliere del Gargano
E poi il Salento
Lu sole☀️
Lu mare🌊
Lu ientu.🌪️
Arrivo a Lecce il colore del tufo pugliese si scontra l'azzurro del cielo, ricordo la festa di Sant'Oronzo ad agosto, tutti quegli addobbi, quelle Luci.
La pizzica ballata nelle piazze
Il pasticciotto a colazione
" Vieni a ballare in Puglia, Puglia, Puglia...." 🎶
Ah si
Orecchiette con crema di cime di rapa...madonna che buone.