Tagliatelle Pasta with Sausage, Red Peppers and Arugula

Italian Sausage Pasta Recipe

The combination of flavors in this sausage pasta recipe are a wonderful marriage: interesting and balanced.   As a bonus it is super easy to pull together for a fast weeknight dinner or as elegant company dish.

To consider if making this dish:

    • Although the original recipe calls for fresh tagliatelle, either fresh or dried works beautifully.  As does fettucini or even spaghetti.  I always go for the wider pasta while my husband prefers thin (I usually win out:)
    • Not a fan of spicy argula?  Baby spinach is a great substitute.
    • The 1/2 cup of heavy cream makes for a luscious mouthfeel.   But if you are trying to cut fat and calories you can substitute with 1/4 cup of pasta water (make sure you reserve from as you drain).

Oven Baked Barbeque Ribs with Homemade Barbeque Sauce

Home Made Ribs

For this fabulous homemade ribs and barbecue sauce recipe, and the mouth watering pictures, I’d like to introduce you to my good friend and fellow blogger, Sally.  Her blog, Bewitching Kitchen, is one that you definitely want to check out!  Sally is a world traveler (she’s lived in Brazil, Paris California and Oklahoma), has a fascinating background as a biochemist and molecular biologist and, to top it all off, she is an AMAZING cook!  I know because we have been swapping recipes for years!

Although these Oven Baked Barbeque Ribs from Sally look and taste like you spent a significant time standing over your grill, they are actually surprisingly hands off because they are oven-baked which renders them fall-of-the-bone moist but lacquered with a crisp crust bursting with flavor.  To top it all off, she includes her easy homemade barbeque sauce recipe.

Baby Back Ribs Oven

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Pork Tenderloin with Gorgonzola Cream Sauce

This easy pork tenderloin recipe includes a fabulous Gorgonzola Cream Sauce recipe that really makes the dish.  There’s nothing difficult about this dish, but let me give you a few tips for a truly special entree.

First, pork tenderloin is a very lean meat that should not be cooked until well done or it will have little to no taste.  You want to serve it when the interior still has some pink to it and the way to achieve that is to use  a food thermometer.  When the meat reaches a temperature of 140-145 degrees Fahrenheit, in the middle of the thickest part of the tenderloin, take it out of the oven and then let it rest for 5 to 10 minutes.  It will be perfect!  (The USDA recommends cooking it to 160 degrees but that is going to give you some mighty well done meat.  Most cooking sites feel that 145 is safe.  And I must admit – we take out ours at 140.)

The recipe calls for first searing the meat before it goes into the oven and although the pork may look more appealing with a nice char around the edge, and it will cook a bit faster, after years of making this recipe I usually skip that part.   It is every bit as delicious, yet considerably easier to prepare, without it.

Finally, that scrumptious Gorgonzola cream sauce.  It is divine.  And when served it looks really lovely with some additional crumbled blue cheese on it.  You can make it ahead earlier in the day and reheat, making sure to stir until well blended.

Pork Tenderloin with Gorgonzola Cream Sauce (adapted from Bon Appetit, 2001)

Serves 4 to 6

Pork Tenderloin

  • ¼ cup Dijon mustard
  • 1 T. olive oil
  • 1 T. dried thyme
  • salt and pepper
  • 2 (3/4 lb.) pork tenderloins
  1. Spray a large rimmed baking sheet with non-stick cooking spray.  Whisk Dijon mustard, olive oil and thyme in small bowl to blend.  Sprinkle pork tenderloins with salt and pepper.   Heat heavy large nonstick skillet over high heat.  Add pork and sear until brown all over, turn occasionally, about 5 minutes.  Transfer seared pork to prepared baking sheet. Spread Dijon must mixture all over sides of pork.  (Can be prepared up to 2 hours ahead.  Refrigerate pork uncovered. )
  2. Preheat oven to 425F.  Roast pork until thermometer inserted into thickest part of meat registers 145F, checking the first time after the meat is on the oven for 18 minutes.  Remove and let rest 5 to 10 minutes before serving.

Gorgonzola Cream Sauce

  • 1 Tbsp. unsalted butter
  • 1 Tbsp. all purpose flour
  • 1 cup whipping cream
  • 1/4 cup dry white wine
  • 1/4 cup canned low-salt chicken broth
  • 1 cup Gorgonzola cheese (about 4 oz), crumbled
  • salt and pepper to taste
  • additional crumbled Gorgonzola cheese for plating, if desired
  1. Prepare sauce:  Melt the butter in heavy small saucepan over medium heat.  Add 1 T. flour and whisk 1 minute.  Gradually whisk in whipping cream, white wine and chicken broth.  Boil until mixture is thick enough to coat spoon, whisking frequently about 1 minute.  Add crumbled Gorgonzola and whisk until cheese is melted and smooth and sauce is reduced to desired consistency, about 5 minutes.

To Serve:

  1. Slice pork and transfer to plates.  Fan pork slices on plate.   Ladle some sauce over pork and, if desired, sprinkle a bit of crumbled blue cheese over sauce.  Serve, passing additional sauce separately.

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Pork Tenderloin with Prunes, Olives and Capers

Diva Entertains Pork with Prunes

Please tell me I haven’t lost you because of the word “Prunes” in the title.  Because this is one fabulous recipe you’ll want in your repertoire.   It’s easy to make, cooks really quickly, and just explodes with flavor.  My husband, who normally wouldn’t touch a prune with a 10 foot pole, *loves* this dish.  In fact, he darn near swoons over it.  You will too:)

The key to success here is cutting the pork tenderloin into thin slices (1/4″ thick) and cooking quickly in a very hot skillet.  The way to tell that the pork slices are ready to be turned is that the outer edges of each piece will turn much paler than the middle of the pork.  When you have a nice ring around the slice of pork tenderloin it is ready to be turned.  The second side will not take as long to cook as the first side.

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Balsamic Pork Tenderloin

Diva Entertains Balsamic Pork Tenderloin

This dish comes together in minutes, yet is elegant enough to serve to company. The rich, mahogany color of the sauced pork looks terrific when served on a bed of white rice.

The keys to success are: 1) Cut the pork into 1/4″ medallions so they cook very fast.  Two minutes or so per side and they will be done.  Try not to over cook – they are simply delicious and tender when cooked correctly. 2) For the most flavor, the sauce needs to be reduced to a syrup-like consistency.  At that point return the medallions to the pan and coat each side with the sauce (which at this point is almost a glaze) prior to serving.

I always try to quote the source of the original recipe but, alas, I don’t have a clue where this recipe came from:)

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Pork Chops with Blueberry Sauce

Diva Entertains Blueberry Pork Chops

I love blueberries!  Most people think of them as a breakfast fruit or a dessert fruit – I sure did.  But then I came across this recipe for pork chops with a blueberry sauce and I just had to give it a try.  The recipe caught my attention because the ‘sweet’ was also tempered with Dijon mustard and lemon juice.

The recipe is very easy to make and the sauce can easily be made a day or two ahead of time.

Grilled Pork Chops with Blueberry Sauce (Cuisine at Home, June 2010)

Serves 4

  • 1/2 cup minced shallots
  • 1 jalapeno, seeded and minced
  • 2 Tbsp. olive oil
  • 2 cups fresh blueberries
  • 1/4 cup balsamic vinegar
  • 1/4 cup packed brown sugar
  • 1 Tbsp. Dijon mustard
  • 1/2 tsp. garlic powder
  • 1/2 tsp. kosher salt
  • 1 Tbsp. lemon juice

For the Pork Chops

  • 4 bone in pork chops ( 4 to 6 oz. each)
  • salt and black pepper
  1. Preheat grill to medium-high.  Brush grill grate with oil.
  2. Saute shallots and jalapeno in oil in a saucepan over medium-high heat until soft, about 2 minutes.  Add blueberries, vinegar, brown sugar, Dijon, garlic powder, and salt; simmer until sauce thickens, 2 – 3 minutes.
  3. Transfer mixture to a blender or food processor; pulse until pureed.  Return sauce to pan over medium heat.  Stir in lemon juice; simmer sauce 1-2 minutes more, stirring often.  Remove sauce from heat; set aside.
  4. Season pork with salt and pepper.  Grill pork according to your preferred level of doneness; typicallly 4 – 6 minutes per side depending on the thickness of your chops.  Remove pork from grill and tent with foil; let rest 5 minutes.
  5. Serve pork with sauce on the side or drizzled over each chop.  If desired, brush some of the sauce over pork during grilling.

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