One of my favorite ingredients is hot Italian sausage. Hungry Bear loves sweet petite peas. Add some mushrooms, garlic, orecchiette, a sprinkle of Parmigiano Reggiano and you'll have a tasty pasta dish that can be prepared in 30 minutes.

Hungry Bear likes pasta dishes without tomato sauce because the individual flavors of the ingredients are not dominated by a tomato taste. Recently, we've made most of our pasta without tomato sauce. Our current favorite pasta is an orecchiette with hot Italian sausage.

Sunday Nite Dinner (SND) was at Jane and Mark's place this past week. Jane texted me Sunday morning and asked if we wanted to have SND at her place. This is usually how SND happens. Typically, someone wants to cook dinner and calls around to see who is available to come over.

Jane was planning on making Peruvian roast chicken and guacamole. I told her Hungry Bear and I would go to the store and pick up vegetables and make a veggie dish and surprise, surprise -- a chocolate dessert.

So this week's SND menu was created...

• Fresh Guacamole and Chips
• Peruvian Roast Chicken with Aji Verde Sauce
• Stir Fried Broccolini with Olive Oil and Garlic
• Chocolate Pudding Cake topped with Dr. Bob's Tahitian Vanilla Ice Cream

When Hungry Bear and I arrived at Jane and Mark's place, they were in the process of prepping the chicken. The recipe for Peruvian chicken with aji verde can be found in the Food Network Kitchens Cookbook. The recipe requires one whole head of garlic. Thankfully, Mark is the ultimate prep chef and his garlic mincing skills have become legendary.

The chicken is stuffed with garlic and seasoned with salt and pepper. A paste consisting of garlic, cumin, red wine vinegar, soy sauce, sugar and vegetable oil is applied to the chicken before it goes into the rotisserie oven. The chicken can also be roasted in a regular oven, but we prefer it rotisserie style.