Perky porky pigtails

4 Servings

Ingredients

Quantity Ingredient
2 tablespoons Unsalted butter
2 Cloves (large) garlic; minced
½ pounds Boneless pork steak; cut 1\" thick; cut in strips 2/3\" long; 1/4\" wide
1 tablespoon Caribe (crushed N. New Mexico hot red chile)
1 pounds Dried Fusilli (corkscrew spaghetti)
½ cup Unsalted butter
½ cup Whipping cream
1 cup Grated Parmesan cheese
1 tablespoon Ground California mild red chile
½ cup Italian-style pimento-pepper piccalilli

Directions

Melt 2 Tbs butter in heavy skillet; add garlic & cook until just beginning to turn golden. Add pork strips and cook quickly, turning often, about 5 minutes or until pork begins to turn brown. Sprinkle with caribe and continue to cook until meat is quite brown and crisp. Remove from skillet; keep warm on platter in 250-degree oven along with 4-8 serving plates. Cook pasta following package directions until just tender to bite. Drain well, return to cooking pan and cover. In skillet used to cook pork, melt ½ cup butter; add cream and ½ cup cheese. Cook until bubbly, stirring to free browned bits from skillet. Stir in ground chile, taste & adjust seasonings.

Drizzle sauce over pasta, add pork and piccalilli and toss gently. Sprinkle with remaining cheese. Stir until well blended. Serve on warm plates. Makes 8 appetizer or 4 main-dish servings.

From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .

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