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Fiery Pork Spaghetti

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  • 1 pound spaghetti
  • Salt
  • 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


  1. Cook spaghetti in a large pot of boiling salted water, stirring frequently, for 7 minutes until slightly undercooked.
  2. 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.
  3. Remove pork and garlic with a slotted spoon; reserve.
  4. 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.
  5. Toss and serve with grated Romano cheese and more chiles if desired.

Yields 4 servings