Norcino Pasta in Olive Oil

This dish that's mixed with the flavors of smoky sausage, mushrooms, and sun-dried tomatoes.


December 2011 | By Angelica Aban
Norcino Pasta in Olive Oil
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at a glance

Main Ingredient

Pork

Type

Pasta

Preparation Time

00:00:00


Date Published

December 2011

Looking for something that's hefty but cooks in a flash? Try this dish that's mixed with the bold flavors of smoky sausage, earthy mushrooms, and sun-dried tomatoes. Add fresh herbs, such as basil or thyme, for an extra flavor lift.

Serves Prep Time 15 minutes  Cooking Time 15 minutes
 

 

1 cup olive oil
1/4 cup butter
450 grams (about 3 pieces) smoked sausage
     (Hungarian sausage, Italian sausage, or
       Kielbasa), sliced into rounds
1 teaspoon fennel seeds, pounded
         (or use ground fennel seeds)
1 1/2 cups sliced mushrooms
1/2 cup sun-dried tomatoes in oil,
      drained and sliced into strips
450 grams spaghetti noodles,
      cooked according to package directions
salt and pepper to taste
1 tablespoon parsley flakes or
      chopped fresh parsley, for garnish (optional)

 

1  Heat oil and melt butter in a pan. Fry sausages until slightly brown.

Add the fennel seeds, mushrooms, and sundried tomatoes. Stir-fry for about 2 minutes.

Add cooked spaghetti noodles and toss well. Season to taste with salt and pepper. Transfer to a serving platter and sprinkle with parsley flakes or fresh parsley. 

 



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