Wash and thinly slice mushrooms.
Place olive oil in a 1 quart sauce pan. Add mushrooms, parsley, a dash of salt and 1 tbs of water. Stir all ingredients and heat over medium heat for about 10 minutes. Remove from heat. Stir again and set aside.
Remove sausage from casing and breakup in a large fry-pan or skillet. Brown sausage, then add 1 cup of water and fennel seed.
Cook over medium heat stirring often until most of water
has boiled off. Add 1 more cup of water and cooked mushrooms. Let cook for about 10 minutes. Meanwhile cook Macaroni as per instructions.
Lastly add saffron to sausage and mushrooms and mix thoroughly. Let cook an additional 5 minutes and remove from heat. Mix with macaroni in a large bowl or pot and serve hot. Grated Pecorino Romano or Locatelli cheese may be used as a topping.
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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