Sausage Fettuccine


dishWhile pasta is culturally associated with Italy, it is said that the idea came from ancient Asian noodles. A common belief is that it was brought to Italy from China by Marco Polo during the 13th century.

Regardless of where it came from, pasta is one of my favorite foods to indulge in. Let us not forget that with me being nit-picky about the foods I am eating based on my new fitness journey; pasta isn’t exactly the go-to anymore. Some of my favorites would have to be lasagna, stuffed ravioli and Fettuccine Alfredo.

I made a Sausage Fettuccine with a tomato based sauce and of course for all my health guru’s, instead of using whole wheat fettuccine like I did, you can substitute with zucchini pasta or another veggie pasta of your choice. Give it a try. It’s a yummy dish!



3 chopped garlic cloves

2 tablespoons of parsley 

1 tablespoon of thyme

1 tablespoon of brown sugar

2 cups of tomato sauce 

1/2 teaspoon black pepper

1 diced medium sized tomato

1/2 teaspoon dried crushed red pepper

Fettuccine or pasta of your choice

diced red onion

diced yellow onion

1 beef bouillon cube


pasta herbs

Heat oil in heavy large pot over medium-high heat. Add garlic cloves, diced yellow onion, diced tomato. Let them sauce and begin to soften for about 3 minutes. Add diced sausages and sauté until no longer pink. Add beef bouillon cube, black pepper and brown sugar.

Let simmer for 5-8 minutes. Add 2 cups of tomato sauce, parsley, thyme and crushed red pepper (for heat). Add your pasta of choice into tomato sauce, add 1/2 cup of water and let simmer until sauce thickens and pasta is cooked soft. Remember to stir occasionally, about 15-20 minutes.

Top it off with diced red onion, stir and let simmer for an additional 3-5 minutes and top it off with fresh parsley or basal for a garnish.



DBar in Boston, MA



If you are looking for a great place to have drinks and enjoy exquisite dining, check out Dbar. Dbar is a full service restaurant that transforms into a lounge once the sun goes down. Formally an old Irish pub, they renovated it into a sleek hot spot. The decor sets the atmosphere so well. The unique and classy menu  changes with the seasons and features the finest and freshest ingredients New England has to offer. 

It’s definitely a premiere destination for fine dining. Dbar is located in a accessible location right on Dorchester Avenue in Dorchester, MA. They offered a 4-course menu to ring in the New Year. To top it off, all guest received a complimentary glass of champagne. Out of my four dishes, I wouldn’t be me, if my favorite wasn’t the cheesecake. Let’s not forget the delicious cocktails! I had not one, but two “Full Harvest” Martini’s.  I would have to say this martini made it on my favorite’s list. I will probably look for this martini for all future visits. My husband had their “Bourbon for Apples” martini. It was equally delicious, but it had a strong dose of whiskey. I like the sweeter and less harsh drinks. So I would recommend the “Bourbon for Apples” to someone who enjoys whiskey and/or enjoys stronger concoctions. 


My meal started with their Wagyu Beef, I also was able to try the Tuna Ceviche because my husband ordered that for his starter meal. For my entree, I had chicken with aspargus and my husband had black sea bass. I of course wanted to finish my cheesecake, so I only had a few bites of the entrees. Dbar’s complimentary champagne, celebratory horns, and tiara’s for the girls and top hats for the boys, I had a great New Year’s Eve celebrating with my husband and one of our couple friends. Cheers to another year completed filled with lots of food and memories.



One of my favorite meals is pasta! Of course it is probably not the best meal if dieting, but substituting the whole wheat pasta with zucchini pasta would be equally as great and with way less calorie consumption.



Pasta is a traditional Italian dish that dates back to year 1154 in the beautiful country of Sicily. Pasta is generally a simple dish, but comes served in many ways. The combinations you can make are endless.

When choosing which type of pasta and sauce to serve together, there is NO general rule.

Just keep in mind that simple sauces like pesto are ideal for long and thin strands of pasta because they lightly coat your pasta while tomato sauce combines well with thicker and chunkier pastas because it allows the sauce to cling better onto the holes and cuts of short, tubular, and twisted pastas.

My Dish:

I made whole wheat 

pasta coated in a 

kale pesto and sun 

dried tomato cream sauce. 

It was yummy!

🙂 You Will Need:

Pasta: Racconto Whole Wheat Pasta     pic-5

TomatoesPastene Sun-Dried Tomatoes

Hot Sauce: Mattock’s West Indian Hot Sauce

Pasta Sauce: Sonoma Gourmet Kale Pesto Sauce

Oil: Rosemary Infused Oil

Shrimp and Sausage of your choice 

Mozzarella cheese or whatever you prefer!

You’ll need a cup and a half of water or cream and top it off with freshly cut parsley.




What are some of your
favorite meals?

I am not a huge beef fan. I eat it from time to time but I could live without. BUT I love me some lamb. I even had lamb as a menu option at my wedding. I just love the taste and it goes well with everything. In my recipe for lamb shoulder, I like to pair it with brown rice, veggies and maduros (sweet plantain). On this particular day, I marinated my lamb shoulder in olive oil, garlic, black pepper, crushed red pepper, my green onion blend, badia complete seasoning, freshly squeezed  lime juice and matouk caribbean hot sauce Version 2

Make sure you pre-heat your oven between 350-400 degrees. It depends on if you like your lamb medium vs. well done. It also depends on how small or large your lamb shoulders are. I baked my lamb shoulders for 40 minutes. 

Version 2

After 30 minutes, I turned the oven down to 350 and kept it in until it was the golden brown I desired. This meal was so yummy! I’ll be sure to upload video footage on my next cooking adventure.

Panko-Crusted Veal Meatballs


Cooking is one of my favorite things to do. I like to take traditional meals and add a twist. My passion for cooking definitely didn’t come from my mom. Don’t get me wrong, my mother is an amazing cook but she has never had one on one sessions with me. I just picked up on every


thing she did by watching. My grandmother, on the other hand, I feel had a bigger influence on me. She cooked sweets just as well as she tackled savory. She passed away when I was 8. Cooking is how I keep her spirit alive. 

Once you understand the foundations of cooking; whatever kind you like, you’ll never need a cookbook.