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Fiery Pork Spaghetti


1 pound spaghetti
1 pound ground pork
4 cloves garlic, minced
1 cup chicken stock
1/2 teaspoon crushed dried red chiles
1/2 cup minced fresh basil leaves
Grated Romano cheese


Cook spaghetti in a large pot of boiling salted water, stirring frequently, for 7 minutes until slightly undercooked.

While spaghetti cooks, place pork and garlic in a large cold skillet. Cook over high heat, stirring to break up chunks, for 3 to 4 minutes until pork is no longer pink. Remove pork and garlic with a slotted spoon; reserve.

Drain pasta; return to cooking pot. Add stock, pork mixture, chiles and basil; toss over low heat for 2 to 3 minutes. Set aside, uncovered, for 5 minutes before serving. Toss and serve, with grated Romano cheese and more chiles if desired.

Yields 4 servings