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Recipe

Rotini with Ground Pork and Spicy Peanut Sauce

By Bruce Weinstein, Mark Scarbrough August/September 2015 Issue
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.

Ingredients

  • 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

Preparation

  • 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.
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Reviews

  • 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.

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