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Ingredients
- 2 Tbsp. Unsalted butter
- 2 x Cloves (large) garlic, chopped
- 1/2 lb Boneless pork steak, cut 1" thick, cut in strips 2/3" long, 1/4" wide
- 1 Tbsp. Caribe (crushed N. New Mexico warm red chile)
- 1 lb Dry Fusilli (corkscrew spaghetti)
- 1/2 c. Unsalted butter
- 1/2 c. Whipping cream
- 1 c. Grated Parmesan cheese
- 1 Tbsp. Grnd California mild red chile
- 1/2 c. Italian-style pimento-pepper piccalilli
Directions
- Heat 2 Tbs butter in heavy skillet; add in garlic & cook till just beginning to turn golden brown. Add in pork strips and cook quickly, turning often, about 5 min or possibly till pork begins to turn brown. Sprinkle with caribe and continue to cook till meat is quite brown and crisp. Remove from skillet; keep hot on platter in 250-degree oven along with 4-8 serving plates. Cook pasta following package directions till just tender to bite. Drain well, return to cooking pan and cover. In skillet used to cook pork, heat 1/2 c. butter; add in cream and 1/2 c. cheese. Cook till bubbly, stirring to free browned bits from skillet. Stir in grnd chile, taste & adjust seasonings.
- Drizzle sauce over pasta, add in pork and piccalilli and toss gently. Sprinkle with remaining cheese. Stir till well blended. Serve on hot plates.
- Makes8 appetizer or possibly 4 main-dish servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 229g | |
| Recipe makes 4 servings | |
| Calories 887 | |
| Calories from Fat 399 | 45% |
| Total Fat 45.45g | 57% |
| Saturated Fat 27.11g | 108% |
| Trans Fat 0.02g | |
| Cholesterol 142mg | 47% |
| Sodium 433mg | 18% |
| Potassium 440mg | 13% |
| Total Carbs 86.38g | 23% |
| Dietary Fiber 3.8g | 13% |
| Sugars 3.3g | 2% |
| Protein 32.26g | 52% |
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