Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Rotini with Ground Pork and Spicy Peanut Sauce

Scott Phillips

Servings: 4

You may not expect bright, Asian-inspired flavors to be paired with Italian rotini pasta, but it’s a great choice for holding onto the sauce.


  • Kosher salt
  • 12 oz. rotini
  • 1-1/2 Tbs. Asian sesame oil
  • 5 medium scallions, thinly sliced, whites and greens separated
  • 2 Tbs. minced fresh ginger
  • 2 medium cloves garlic, minced
  • 1 lb. ground pork
  • 3 Tbs. soy sauce
  • 2 Tbs. unseasoned rice vinegar
  • 1 Tbs. sambal oelek or other Asian chile paste; more to taste
  • 1 Tbs. granulated sugar
  • 1/2 cup crunchy peanut butter, preferably natural
  • 2/3 cup lower-salt chicken broth
  • 1 medium lime, cut into 4 wedges
  • 1/4 cup chopped fresh cilantro (optional)

Nutritional Information

  • Calories (kcal) : 800
  • Fat Calories (kcal): 320
  • Fat (g): 36
  • Saturated Fat (g): 9
  • Polyunsaturated Fat (g): 8
  • Monounsaturated Fat (g): 15
  • Cholesterol (mg): 65
  • Sodium (mg): 1460
  • Carbohydrates (g): 79
  • Fiber (g): 6
  • Protein (g): 43


  • Bring a large pot of salted water to a boil. Add the rotini and cook according to package directions until al dente.
  • Meanwhile, heat a 12-inch heavy-duty skillet over medium heat. Add the oil, then the scallion whites. Cook, stirring, until softened, about 1 minute. Add the ginger and garlic and cook, stirring for 30 seconds.
  • Crumble in the pork and cook, stirring occasionally, until it loses its pink color, about 5 minutes. Stir in the soy sauce, vinegar, sambal oelek, and sugar and cook until bubbling. Add the peanut butter and stir until incorporated. Pour in the broth, stir well, and bring to a simmer. Cook for 2 minutes, stirring occasionally.
  • Reserve 1/2 cup of the pasta water, drain the pasta, and return it to the pot. Stir in the pork mixture and scallion greens. Thin the sauce with the pasta water, if necessary. Divide among plates or bowls, squeeze a lime wedge over each serving, and top with cilantro, if using.


Rate or Review


  • catch22ryes | 03/02/2018

    I love this pairing of satay like flavors with pasta and green herbs. I make this all the time!

  • Krispie | 06/08/2016

    This was not one of our favorite Fine Cooking recipes. It was just rather dull. I wouldn't turn it down if someone made it for me but I wouldn't make it again myself,

  • n1cf2 | 06/07/2016

    The concept sounded good, but the recipe will not be a keeper. I made it exactly as specified. The completed dish was not particularly appetizing in appearance. The scallion tops and cilantro garnish did not overcome the monochromatic appearance... it was just too brown and too starchy. I think I would have liked it better if it included some vegetables - something like snow peas, broccoli florets, or bok choy. My husband, however, gobbled it down and went back for more.

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All

Moveable Feast Logo

Season 4 Extras

Santa Fe, NM (509)

Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…

View all Moveable Feast recipes and video extras


Follow Fine Cooking on your favorite social networks