Roasted Butternut Squash & Sausage with Gluten-Free Penne Pasta

Roasted Butternut Squash and Sausage with Gluten Free Penne Pasta - close up

Butternut squash, also known as butternut pumpkin or gramma, has a sweet, nutty taste similar to that of a pumpkin.

When ripe, it turns increasingly deep orange, and becomes sweeter and richer.

Roasted butternut squash has a creamy sweet buttery taste.

It is a good source of fiber, vitamins A & C and including magnesium and potassium.

Sage is a pungent herb. It has been added to the recipe as it gives a feeling of warmth to the dish. It has an earthy taste, combining the scents and flavors of citrus and pine.

Fresh sage is more vibrant and less bitter than when it is dried.

Roasted Butternut Squash & Sausage with Gluten-Free Penne Pasta

4 tbsp. olive oil

1 package chicken sausage

3 cups gluten-free, Penne pasta

2 cups cubed, butternut squash

1 tbsp. dark brown sugar

½ cup pecan pieces

1 stick, salted butter

8 sage leaves, small

½ tsp. Himalayan Salt

½ tsp. black pepper

Slide a small baking sheet into your oven and preheat it to 400 degrees.

Cook gluten-free pasta according to package instructions.

preparing butternut sqaush for Roasted Butternut Squash and Sausage with Gluten Free Penne PastaPeel and cube up two cups of butternut squash.

In a medium bowl, toss the squash with olive oil, salt, pepper and dark brown sugar.

Remove heated aluminum lined baking sheet from oven, add the squash and spread out over aluminum sheet.

Return to oven and roast for 20-25 minutes, stirring vegetables once 1/2 through.

Remove once the squash is tender.

searing chicken sausage for Roasted Butternut Squash and Sausage with Gluten Free Penne PastaIn a large medium heated skillet, add olive oil and sear the chicken sausages on all sides.

Remove, slice and add back to the pan to cook the centers.

In a large mixing bowl, combine sausage, pasta and butternut squash, and set aside.

A 39 second video to show You how to prepare the “Brown Butter Sage Sauce”

Heat a 10 inch skillet on medium heat.

Place the stick of cold butter into the hot pan, lift and swirl the butter.

Add in the sage leaves and keep swirling until the butter has completely melted, should be a deep brown color, but not to the point of burning.

adding pecan pieces to Roasted Butternut Squash and Sausage with Gluten Free Penne Pasta

After you have poured the brown butter sage sauce over the pasta, toss to mix well.

Sprinkle pecan pieces over top and mix in.

Roasted Butternut Squash and Sausage with Gluten Free Penne Pasta - close upPlate and serve.

Another Gluten-free Recipe: Gluten Free Rigate with Roasted Butternut Squash and Smoked Bacon

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Instant Pot Chicken Cacciatore

Chicken Cacciatore made in an Instant Pot produces tender, juicy, fall-apart chicken. This recipe is easy, simple and rustic Italian comfort food at its best.

With the Instant Pot, you get a plate of Chicken Cacciatore in just about 40 minutes compared to a bake cacciatore in under 1.5 hours.

Cacciatore means “hunter” in Italian. In cuisine, alla cacciatora refers to a meal prepared “hunter-style” with onions, herbs, usually tomatoes, often bell peppers, and sometimes wine.

There are many versions of how cacciatore is prepared in Italy.

In southern Italy, cacciatore is typically made with red wine, while in northern Italy, they use white wines.

In the north chicken is the main source of protein for the recipe, whereas in southern Italy, salami replaces chicken as the primary source of protein.


Read More Here About The Delightful Differences between Northern and Southern Italian Cuisine


Cacciatore is one of the most universal, classic, yet customizable dishes. Italy even has a national food day for the recipe, Oct.15th.

Instant Pot Chicken Cacciatore

1 tablespoon olive oil 

1/2 medium onion chopped

6 boneless, skinless chicken thighs

1 (28 fluid ounce) can fire roasted crushed tomatoes with juices

2 tablespoons tomato paste

1 red bell pepper chopped

1 large carrot sliced

6 cloves garlic minced

Leaves from 4 sprigs fresh thyme

1/2 teaspoon dried oregano

1/4 cup pitted Kalamata olives

Salt & pepper to taste

1 tablespoon fresh basil sliced thin

1 tablespoon fresh parsley chopped

Add the olive oil and onion to your Instant Pot. Sauté for 3 minutes.

Add the chicken to the Instant Pot and cook for 2 minutes/side.

Add the crushed tomatoes, tomato paste, red pepper, carrot, garlic, thyme, and oregano. Close the lid and set the valve on “sealing”.

Cook on high pressure for 10 minutes (it’ll take 10-15 minutes for it to get up to pressure). 

Once the countdown has finished, let the pressure release naturally for 15 minutes. You can then manually release the rest of the pressure.

Season with salt & pepper and stir in the olives, basil, and parsley.


Deliciously Yummy Italian Side Dishes


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Instant Pot Mexican Chorizo & Cheddar Cheese Frittata

Instant Pot Mexican Chorizo & Cheddar Cheese Frittata

A frittata is an egg-based Italian dish similar to an Omelette or crustless quiche or scrambled eggs, with additional ingredients such as meat, cheese, or vegetables.

The word frittata in Italian roughly translates to “fried.”

The first known use of the word frittata was in 1877, according to the Merriam-Webster dictionary.


After You Make This Frittata You Also Need To Try Instant Pot Asparagus & Brussels sprouts Frittata


A frittata unlike a traditional omelette, requires the eggs to be beaten vigorously, so as to incorporate more air allowing for a deeper filling and a fluffier result.

Also an omelette usually uses 2 eggs sometimes 3. A frittata uses from 5 to 7 eggs.


After You Try This Frittata With Mexican ChorizoYou’ll Loving Making This Mexican Inspired Omelette BBQ Chicken Omelet with Salsa & Goat Cheese


The frittata is one of the best dishes to have as a leftover and just about any side dish can accompany a frittata.

The dish is good anytime, for breakfast, brunch, lunch or even dinner.

Instant Pot Mexican Chorizo & Cheddar Cheese Frittata

Instant Pot Mexican Chorizo & Cheddar Cheese Frittata

1 cup (8 oz.) Mexican chorizo, cooked

1 green onion, finely diced

1/4 cup cheddar cheese, finely shredded

5 eggs

1/4 cup heavy cream

1/2 teaspoon Himalayan salt

1/4 teaspoon black pepper

1 1/2 cups water

Mix eggs, diced green onion, cream, salt and pepper in a large bowl and set aside.

Pre-heat inner Pot on Sauté, high. Add 1 tablespoon of oil. When oil is hot add chorizo and cook for 5 minutes or until chorizo is soft cooked.

Remove cooked chorizo and add to egg mixture and mix in.

Turn Sauté off on Instant Pot.

Next add the 1 1/2 cups water to inner pot.

Butter a 7 inch round baking pan with butter. Next pour egg meat mixture into pan.

Place pan on trivet and lower trivet into inner pot.

Close and lock lid. Turn steam release handle to Sealing.

Pressure cook on high for 8 minutes then Natural Pressure Release, 5 minutes, then quick release remaining pressure.

Instant Pot Mexican Chorizo & Cheddar Cheese Frittata

Remove frittata from Instant pot and cut into four servings. Enjoy alone or with warmed tortillas. Garnish with sour cream and cilantro, if desired.

Instant Pot Mexican Chorizo & Cheddar Cheese Frittata

Find more Instant Pot recipes in the Search box below – type Instant Pot in box click Search – Enjoy!


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Instant Pot Asparagus & Brussels Sprouts Frittata

Instant Pot Asparagus & Brussels sprouts Frittata

Fresh asparagus, Brussels sprouts, eggs, cream and cheese make this Instant Pot frittata a deliciously yummy breakfast that’s perfect for any occasion.

It’s an easy recipe with simple steps and ingredients and is the perfect recipe for your Instant Pot.

The Frittata is sometimes called the Italian version of an omelette. The Frittata has often been called an Italian open faced omelette.

The fillings can be endless possibilities. meats, cheese, vegetables, potatoes or pasta.

A Frittata is most often a breakfast item in the United States but can be eaten for any meal , either hot or cold.

History of the Frittata

According to Alan Davidson author of The Penguin Companion to Food, writes saying that we are finding out many of our favorite dishes had their beginnings in Persia which is close to the fertile crescent, and the frittata most likely started with their version called Ku Ku and moved to Spain where it became the Spanish Tortilla which is mostly layered sliced fried potatoes and the egg base.

This egg and potato omlete became popular in many countries spreading to Northern Africa, then probably made it’s way to Italy where they put a nice Italian spin on it, adding other ingredients along with the potato to make the frittata.

Using the Instant Pot to make a frittata is fast and easy.

Instant Pot Asparagus & Brussels sprouts Frittata

Instant Pot Asparagus & Brussels sprouts Frittata

2 Asparagus spires, hard ends remove, chopped

1 Brussels sprout head, end removed, chopped

2 heads of shallot, finely diced

1/4 cup cheddar cheese, finely shredded

5 eggs

1/4 cup heavy cream

1/2 teaspoon Himalayan salt

1/4 teaspoon black pepper 

1 tablespoon olive oil

1 1/2 cups water, for Instant Pot

Mix eggs, cream, salt and pepper in a large bowl and set aside.

Pre-heat inner Pot on Sauté, high. Add 1 tablespoon of oil. When oil is hot add vegetables and sauté until shallots are fragrant.

Remove sautéed vegetables and add to egg mixture and mix in.

Turn Sauté off on Instant Pot.

Next add the 1 1/2 cups water to inner pot.

Butter a 7 inch round baking pan with butter. Next pour egg vegetable mixture into pan.

Place pan on trivet and lower trivet into inner pot.

Close and lock lid. Turn steam release handle to Sealing.

Pressure cook on high for 8 minutes then Natural Pressure Release, 5 minutes, then quick release remaining pressure.

Cut into four servings. Plate and garnish with sour cream and fresh Basil leaf.

Find more Instant Pot recipes in the Search box below – type Instant Pot in box click Search – Enjoy!


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Creamy Sun-Dried Tomato Chicken Gnocchi

Creamy Sun Dried Tomato Chicken Gnocchi is so deliciously yummy, full of flavor and easy to prepare. It can be made and plated on in under 30 minutes.

The relatively small amount of sun-dried tomatoes used in this recipe gives a gourmet touch and a burst of flavor.

Flavor & Advantages of Eating Sun-Dried Tomatoes

Sun-dried tomatoes have a much chewier texture and a intense sweet-tart flavor that is considerably more potent than fresh tomatoes.

Drying the tomatoes removes moisture and inhibits the growth of fungi and bacteria.

The drying process also slows down the enzyme activity without deactivating them. These factors ensure that food doesn’t spoil easily and hence, makes drying a successful food preservation technique.


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There Are Several Types. The Question Is Indeterminate Or Determinate Tomatoes – Which Is Right For Your Garden?


The most widely know advantages to consuming tomatoes is its lycopene content.

Lycopene is an essential anti-oxidant which helps in the battle against cancerous cell formation.

Also a diet that includes tomatoes have been linked with reduced risk of obesity and the neurological disease, Alzheimer’s.

After making this recipe, learn more about “gnocchi” in this recipe article – Bacon Vegetable Alfredo Gnocchi.

Creamy Sun-Dried Tomato Chicken Gnocchi

1 pound gnocchi, cooked according to package instructions

1 tablespoon oil from jarred sun-dried tomatoes

1 tablespoon butter unsalted

1 pound chicken breasts, chopped, mouth sized bites

1/4 teaspoon salt

1/4 teaspoon black pepper

3 cloves garlic minced

7-8 ounce jar sun-dried tomatoes, drained, reserve oil

1 1/2 cups whole milk

1/2 cup heavy cream

1/2 cup Parmesan cheese

1 tablespoon cornstarch

2 tablespoon whole milk

1 tablespoon fresh parsley chopped

Cook gnocchi according to package directions. Drain and set aside. Drain the oil from the sun-dried tomatoes jar into a small bowl. Reserve oil and set drained tomatoes aside.

In a large skillet heat the butter and sun dried tomato oil over medium-high heat. Add the chicken breast chunks to the skillet and season with salt and pepper. Cook the chicken until no longer pink inside and lightly golden brown. Transfer to a plate and set side.

If more oil is needed add additional to skillet. Add the garlic and sun-dried tomatoes to the skillet and saute for about 2 to 3 minutes until the garlic becomes aromatic and fragrant.

Add milk, heavy cream and Parmesan cheese. In a small bowl whisk the cornstarch with the 2 tbsp of milk and add to skillet.

Stir everything together. Continually stirring or whisk until the sauce begins to thicken, about 1-2 minutes.

Add to skillet the cooked gnocchi, chunks of cooked chicken breast and chopped parsley, mix until well combined.

Plate and garnish with more parsley if desired.

This deliciously yummy creamy gnocchi dish is completely satisfying on its own or you can plate it with a salad (Apple Pecan and Goat Cheese Salad with Maple Apple Dressing) and roasted vegetables (Parmesan Roasted Cauliflower and Broccoli).

Try this dish using your crock pot. Crockpot Creamy Tuscan Chicken Thighs. Place everything needed into the crock pot first thing before you leave to work. And when you get home, your home will smell like your in Italy. And your plated meal will be deliciously yummy.


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Baked Chicken Parmigiana with Vodka

Baked Chicken Parmigiana with Vodka

A quick and easy-baked chicken parmesan recipe made with only 6 ingredients.

The dish consists of breaded chicken breast covered in marinara sauce and mozzarella, parmesan, or provolone cheese. A quantity of ham or bacon is sometimes added.

This recipe though adds vodka to the recipe, the 6th ingredient.

A juicy, saucy, cheesy, undeniably deliciously yummy Italian dish we have all come to love.


Talking About Italian Food – Do You Know The – Delightful Differences between Northern and Southern Italian Cuisine


Baked Chicken Parmigiana with Vodka

Baked Chicken Parmigiana with Vodka

1/2 cup seasoned bread crumbs

1/4 cup grated Parmesan cheese

3 tablespoons spaghetti sauce mix

1-1/2 teaspoons garlic powder

4 chicken breasts, boneless, skinless ( about 6 ounces each)

1/2 cup olive and feta salad dressing*

1/2 cup spaghetti sauce, without meat

1/8th cup vodka+

1/4 cup shredded mozzarella cheese


Cook’s Notes

+ If you wish, you can buy a spaghetti sauce that includes vodka – some brands that you can find include Classico, Tonnelli, Rao’s, and Little Italy among others.

* Most “Olive Feta Salad Dressings” found at local markets are a Mediterranean style dressing that is creamy, savory and flavorful. Made with kalamata olives, tangy feta cheese, balsamic and briny capers.


Preheat oven to 350°. In a shallow bowl, combine the first 4 ingredients. Dip chicken in salad dressing, then coat with crumb mixture. Place in a greased 13×9-in. baking dish.

Bake, uncovered, until chicken juices run clear, 40-45 minutes. Drizzle with spaghetti sauces and sprinkle with mozzarella cheese. Bake until cheese is melted, 5-7 minutes.

Baked Chicken Parmigiana with Vodka

Plate and serve with your favorite side dish or may we suggest:


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Instant Pot Gluten-Free Feta Pasta

A deliciously yummy gluten-free pasta dish that is easy to make, and uses only a handful of ingredients, and comes together in under 40 minutes.

It’s loaded with Mediterranean flavor and is the perfect pasta comfort meal that includes delicious Greek feta cheese, garlic infused olive oil, crushed red pepper flakes and colorful cherry tomatoes.

Instant Pot Gluten-free Feta Pasta

1 pound box red lentil penne pasta

2 pints colorful cherry tomatoes

1 block Greek Feta (8oz)

1/2 cup garlic infused olive oil + 2 tablespoons to finish

1 cup fresh basil (not packed, loose)

1/2 teaspoon red pepper flakes

1 teaspoon sea salt

1/2 teaspoon fresh cracked black pepper

1 cup water

Place insert into Instant Pot. Add cherry tomatoes and place feta cheese on top.

Sprinkle into Instant Pot salt, pepper, red pepper flakes, and finish with oil.

Place lid over pot and lock. Use pressure cook custom. Set to cook low for 20 minutes. Once done, release pressure valve. When all pressure is released unlock and remove lid. Remove tomatoes & feta cheese. Set aside.

Place pasta and water into Instant pot. Pour tomatoes and feta on top of pasta. Lock lid and close pressure vent.

Pressure cooker custom high for 4 minutes. When done, quick release pressure. Remove lid and stir well. Add basil leaves, and gently stir.

Plate as a side dish or add cooked ground beef or chicken to make as a main meal.


Get more Instant Pot recipes by typing “Instant Pot” into the search box and click Search.


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Instant Pot Bacon & Sweet Potato Frittata

Instant Pot Bacon & Sweet Potato Frittata

Look what makes a frittata different from an omelet.

A frittata is an Italian egg dish where the eggs are mixed with the ingredients and not folded in as a filling, like in an omelet.

Egg frittata is cooked slowly in a frying pan and then either flipped or finished under the broiler in the oven.

There are many different variations of frittata, which is popular as a breakfast or brunch dish because it’s quick and easy to make.

The dish makes a great low-carb or keto meal as well.

Using the Instant Pot to make a frittata is fast and easy.


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Instant Pot Bacon & Sweet Potato Frittata

1 cup shredded sweet potato

3 green onions, diced

5 slices smoked bacon, cooked, chopped

1/4 cup white sharp cheddar cheese, shredded, finely chopped

5 eggs

1/4 cup full fat milk

1/2 teaspoon Himalayan salt

1/4 teaspoon black pepper

1 tablespoon olive oil

1 1/2 cups water, for Instant Pot

Mix eggs, milk, salt and pepper in a large bowl and set aside.


Kitchen Tips

For a fluffier Frittata, use heavy cream in place of full fat milk.

This Frittata Was Made The Same As The One Shown In This Articles Header Photo – Though This Frittata Is Fluffier As It Was Made With Heavy Cream – Not Full Fat Milk

Though milk can add moisture, structure and taste to cooked foods. Heavy cream (taken from milk) has some similarities to milk, but it can also act as a thickener or make the cooked item creamer.


Pre-heat inner Pot on Sauté, high.

Chop bacon and add to inner pot. Cook until bacon is just crisp. Remove from pot and set aside on a paper towel lined plate.

Cleaner inner pot of bacon grease.

Replace inner pot and and set to Sauté on high. Add 1 tablespoon of oil. When oil is hot add onion and sauté until fragrant.

Next add shredded sweet potato and sauté 2-3 minutes more, being careful not to let the shreds become to soft.

Remove sautéed vegetables and add to egg mixture. Add cooked chopped bacon and mix in.

Turn Sauté off on Instant Pot.

Next add the 1 1/4 cups water to inner pot.

Butter a 7 inch round baking pan with butter. Next pour egg vegetable mixture into pan. cover pan with aluminum foil.

Place pan on trivet and lower trivet into inner pot.

Close and lock lid. Turn steam release handle to Sealing.

Pressure cook on high for 8 minutes then Natural Pressure Release, 5 minutes, then quick release remaining pressure.

Remove lid and then protecting your hands, left trivet carefully from inner pot.

Remove pan to cooling rack and remove foil. Cool 5 minutes before serving.


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Mozzarella Chicken with Rosemary & Marinara Sauce

Mozzarella Chicken with Rosemary & Marinara Sauce

This is a very easy dish to bring together.

Whether you prefer to serve Mozzarella Chicken over pasta or plate it alone with a side dish and salad, it is deliciously yummy.

Using an oven safe skillet, such as a cast iron skillet, the dish is ready in under 30 minutes.

Chicken fillets are tenderized and rubbed with a dry seasoning mix of Himalayan salt, black pepper and rosemary.

You’re invited to Cook Plate and Fork this Italian chicken recipe bursting with flavor.

Like Italian spices, marinara sauce, gooey melted mozzarella cheese and tender juicy chicken breasts cut into fillets.

Mozzarella Chicken with Rosemary & Marinara Sauce

Read More About How To Enhance Your Chicken Breasts With These Simple Maneuvers


Mozzarella Chicken with Rosemary & Marinara Sauce

2 chicken breasts, filleted (should get 3 fillets per breast)

1 teaspoon dried Rosemary

1/2 teaspoon Himalayan salt

1/8 teaspoon black pepper

2 tablespoons avocado oil

1 1/2 cups marinara sauce, your preference

1 cup mozzarella cheese

Heat oven to 380 degrees

Place chicken breast on a clean plastic cutting board.

Slice each chicken breast horizontally (2-3 slices). Place chicken fillets between saran wrap and pound lightly to tenderize.

Remove wrap and place fillets in an oven safe skillet. Next brush fillets with oil. Sprinkle over fillets a mix of salt (1/2 tsp) black pepper (1/8 tsp) and dried Rosemary (1 tsp).

Place skillet into heated oven for 12-15 minutes.

When chicken fillets are cooked, remove from oven and top with marinara sauce and cheese.

Place skillet under broil set to high. Let cheese melt to a golden brown (watch carefully so the dish doesn’t burn).

Remove skillet from heat source. Plate and serve with a side salad, some vegetables or sweet potato fries.


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Orecchiette With Andouille Sausage & Pesto Chipotle Sauce

Orecchiette with Andouille Sausage and Pesto Chipotle Sauce

Orecchiette is a pasta typical of the Apulia region of Southern Italy. The pronunciation of Orecchiette is : ohr-ay-KYEHT-ee.

The shape of the pasta is what gives it, its name, as it resembles a small ear.

In Italian, the word “orecchio” means “ear”, and the suffix ‘etto’ means ‘small’.

Orecchiette Pasta – Left has Ridges and Right has a Smooth Surface

What’s Andouille Sausage

As for the andouille sausage, it is the star ingredient of Cajun-style dishes, including jambalaya and gumbo.

But despite it’s Cajun reputation, Andouille actually originated in French cuisine.

The large sausage is made from the digestive tract of a single pig. The sausage is mixed with onions and seasonings.

The prepared mixture is put into a casing made from the pig’s large intestine, poached, and allowed to cool.

But andouille sausage found in U.S. stores is prepared Cajun-style from the upper shoulder of a pig and mixed with spicy seasonings. Instead of being poached, it is twice smoked.


Try This Cajunstyle Inspired Dish Tortellini Primavera with Cajun Shrimp


Andouille is sold pre-cooked. It’s really easy to work with. You simply take it out of the fridge, slice it and serve it cold on a cheese and meat platter, on its own or in a pasta recipe.

Is Chipotle A Chili Variety

Chipotle is not a particular chili, but rather is a smoke-dried ripe jalapeño chili pepper.

It is used for seasoning primarily Mexican and Mexican-inspired cuisines, such as Tex-Mex and Southwestern United States dishes.


Read More Here About Mexican vs. Tex-Mex: What is the Difference?


More commonly made from red jalapeños, chipotles date as far back as the Aztecs, who smoked peppers as a preservative measure because the jalapeño’s thick flesh would rot before completely air drying.

Orecchiette with Andouille Sausage and Pesto Chipotle Sauce

16 ounces orecchiette pasta, cooked

2 Andouille sausage links, sliced (about 1/2 pound)

3/4 cup basil pesto, jarred or fresh made (link here for recipe – History of Pesto Sauce)

2 teaspoons chipotle peppers in adobo sauce

1 cup colored cherry tomatoes (about 15 whole cherry tomatoes), sliced in half

1 pound green beans, trimmed, cut in half

Add adobe sauce to the pesto sauce. Mix together well, set aside.

Prepare green beans and cherry tomatoes and set aside.

Cook pasta according to package instructions. Last three minutes of cooking time, add prepared green beans.

Drain, but do not rinse. Set aside.

Slice sausage into 1/2 inch slices. Heat a large skillet over medium heat, add a tablespoon of olive oil, add meat and move about until heated through, about 5 minutes. Remove from pan.

In the same large skillet, add the pasta, green bean mix, the cup of basil pesto mix, sausage; mix well until coated with sauce.

Plate and serve.

Here’s some yummy Toasted Sourdough Garlic Cheese Bread to go with your Orecchiette pasta dish.


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