From Christian Reynoso
- 12 oz uncooked bucatini pasta
- 2 Tbsp Corto Agrumato-Method Lemongrass & Basil Olive Oil, plus more for serving
- ¾ lb pork sausage
- 1 Tbsp honey
- 2 tsp fennel seeds, coarsely ground
- 1 ½ tsp soy sauce
- 1 ½ tsp fish sauce
- ½ tsp chile flakes, plus more for serving
- 6 scallions, sliced thinly with green and white parts separated
- 5 oz baby spinach leaves 1 lemon, halved
This olive oil-based pasta dish has everything you could want from a pasta recipe: caramelized chunks of caramelized pork sausage with fennel seeds and chile flakes, spinach, fresh lemon juice, and a hefty amount of Corto Agrumato-Method Lemongrass & Basil Olive Oil. Inspired by the Vietnamese dish of pork and lemongrass skewers, this weeknight-friendly pasta is an easy way to bring those flavors to your table. The Agrumato Lemongrass & Basil Olive Oil perfectly complements the dish and makes it come to life.
Heat a large pot of water, season with salt generously, and cook the pasta until al dente or according to the package's directions. Reserve ¾ cup pasta water, drain pasta and set aside.
Heat the 2 tablespoons of Agrumato Lemongrass & Basil Olive Oil in a large 12 inch skillet over medium. While the oil is heating, in a separate bowl, combine the sausage, honey, fennel seed, soy sauce, fish sauce, chile flakes and mix well.
When the oil is hot, scoop about a tablespoon full of the sausage mixture and drop into the skillet, making sure not to overcrowd. Cook each piece thoroughly (ok if crumbles a bit), browning the outside. Take the meatballs out of the skillet and set aside.
Add just the whites of the scallions to the skillet and sauté until slightly softened, about 1 minute. Add the cooked pasta, add pasta water kept previously. Toss noodles to settle and start tossing and stirring in handfuls of spinach until it’s all combined, the leaves should be wilted. Remove from heat.
Serve by squeezing lemon over the pasta, adding sausage, greens of scallion, and tossing until just combined. Drizzle a generous amount of the Agrumato Lemongrass & Basil Olive Oil over the top and sprinkle with chile flakes, then transfer to serving plates.