Norcino Pasta in Olive Oil

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 6  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.

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

3  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.

Photography by Miguel Nacianceno | Food Preparation by Angelica C. Aban | Styling by Rachelle Santos | Props from Rustan’s Department Store (red cocktail napkins and  white table napkin with embroidery)