FIERY PORK SPAGHETTI
1 lb. spaghetti
1 lb. ground pork
4 cloves garlic, minced
1 C. chicken stock
1/2 tsp. crushed dried red chiles
1/2 C. 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
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