The Nibble: Orange Spaghetti

This recipe is from the Pasta & Noodles cookbook. It incorporates not chocolate syrup, but a light sauce made of cocoa, sugar, cinnamon and milk. A real comfort food.

Ingredients

8 ounces regular or chocolate fettuccine
2 cups skim milk, divided
2 tablespoons cornstarch
1/4 cup unsweetened cocoa powder
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon

Preparation

Cook and drain pasta.
In a small saucepan, combine 1/4 cup milk and cornstarch, mixing until smooth. Add cocoa, sugar, cinnamon and remaining milk.
Heat just until boiling, stirring constantly.
Cook one minute until sauce is thickened.
Pour sauce over pasta and combine.
Top each serving with your choice of crème fraîche, sour cream or vanilla yogurt.

Orange Spaghetti

This Spaghetti has a sauce made of orange marmalade, orange juice and Port. It was submitted by a reader who got it from a foodie discussion group, from a participant named Lisa Hutt. Thanks Lisa!

Ingredients

One 8-ounce package uncooked spaghetti, linguine or angel hair pasta
5 ounces orange marmalade
1/2 cup orange juice
1/4 to 1/2 cup port wine
1 teaspoon butter
2 blood oranges, supremed if you can, sectioned if you can’t (or substitute regular oranges)
1/4 cup toasted slivered almonds
Dried cherries

Preparation

Cook the pasta according to package directions. Drain and let cool. Set aside.
In a large frying pan over medium-high heat, melt butter. Add orange marmalade, orange juice and Port; simmer until mixture is reduced to half.
Toss in the cooked pasta; heat again until the pasta picks up the flavor of the orange mixture.
Add the blood oranges and heat thoroughly.
Plate the pasta and sprinkle with the toasted almonds and dried cherries. Serve with a glass of Port.

Continue To Page 7: Filled Pastas

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