Fusilli with Pork and Red Bell Pepper
Region: Italy
Category: Pasta with Pork
Season: Any
Difficulty: Easy and Quick

This dish of twisty pasta known as fusilli and pork sirloin is substantial enough to be called a piatto unico in Italian, meaning it is served not as a first course but as the "one-plate dinner," the main course.  Whatever you decide to do for servings, one starts with a soffritto of onion, garlic, and sweet bell pepper.  Then a lean cut of pork is seared quickly in a frying pan and tossed with the pasta.

[photo: Clifford A. Wright]

Yield: Makes 2 to 4 servings
Preparation Time: 20 minutes

1/4 teaspoon red chile flakes

1/3 cup freshly grated pecorino cheese

1 large egg (optional)

3 tablespoons extra-virgin olive oil

1 small onion, finely chopped

1 garlic clove, finely chopped

1 red bell pepper, seeded and chopped

1 pound pork sirloin, cut into 1/2-inch cubes

1/4 cup dry white wine

Salt and freshly ground black pepper to taste

1 pound fusilli

3 tablespoons finely chopped fresh marjoram (optional)

3 tablespoons finely chopped fresh parsley

1. In a small bowl, stir the chile, pecorino cheese, and egg (if using) together and set aside. 

2. In a large skillet, heat the olive oil over medium-high heat, then cook the onion and garlic until translucent, stirring or shaking frequently so the garlic doesn't burn, about 4 minutes.  Add the bell pepper and continue cooking for another 4 minutes while stirring.  Add the pork and continue cooking, stirring or shaking the pan often so all sides of the pork brown evenly, about 4 minutes.  Add the white wine, salt, and pepper.  Reduce the wine for 2 minutes. 

3. Meanwhile, bring a large pot of water to a rolling boil, salt abundantly then cook the pasta, stirring occasionally, until the pasta is al dente.  Drain without rinsing. Transfer the pasta to a serving bowl and immediately pour the egg, chile, and cheese mixture into the pasta and toss well so all the pasta is coated.  Add the pork and toss again.  Sprinkle on the marjoram, if using, and parsley, toss again and serve.

Variation: 

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Posted: 12/20/2006