Olivia's in Gettysburg stopped by the FOX43 kitchen to prepare a dish that matches the weather outside - hot. Adrienne and Yanni Tassou prepared their "Voodoo Chile" pasta packed full of shrimp and ...

Chef Andrew Dolich loves pasta, and his passion for textures, shapes and sauces is palpable. Rather than open a restaurant, the Detroit area chef has launched Oliva Pasta, a private chef business.

Paper towel dry the pork. Rub salt, pepper, cumin, oregano and smoked paprika all over the pork. In a heavy-bottom pot or Dutch oven, add the olive oil while the pan is placed on medium-high heat.