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Check out Linda's Pasta Hints and Tips and Pasta, Rice, and Main Dish Recipes

1 (8-ounce) package uncooked spaghetti, linguine, or angel hair pasta
5 ounces orange marmalade (I used an organic sweet 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 *
1/4 cup toasted slivered almonds
Dried cherries for sprinkling

* Regular oranges may be substituted for the blood oranges.

Cook 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 wine; simmer until mixture is reduced in 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.

Plate the Orange Pasta and sprinkle with the toasted almonds and dried cherries. Serve with port wine.

Makes 4 dessert servings.