Fiery Wagon Wheels recipe - Every Day with Rachael Ray

SERVES 6
Prep Time: 25 min (plus chilling)
Cook Time: 30 min

1 1/2 pounds boneless pork loin roast, cut into 3/4-inch cubes 1 pound rotelle pasta 1/4 cup extra-virgin olive oil 3/4 pound cremini mushrooms, quartered 7 cloves garlic, coarsely chopped 1 bunch scallions, white and green parts separated and thinly sliced One 28-ounce can diced fire-roasted tomatoes 1 tablespoon crushed red pepper Salt and black pepper 1/4 cup chopped flat-leaf parsley 1/4 cup grated parmesan cheese, plus more for serving

1. Line a baking pan with parchment paper. Arrange the pork evenly in the pan and freeze, along with a foodprocessor blade, for 20 minutes.
2. Meanwhile, in a large pot of boiling, salted water, cook the pasta until al dente. Drain, reserving 2 cups of the pasta cooking water, and transfer to a large serving bowl.
3. In a large skillet, heat 2 tablespoons olive oil over high heat. Add the mushrooms and cook, stirring, until softened, about 3 minutes. Lower the heat to medium, add the garlic and scallion whites and cook until softened, about 3 minutes. Add the tomatoes and their liquid and simmer for 10 minutes.
4. Fit the chilled blade into the food processor. Working in 2 batches, add the pork, red pepper, 1 teaspoon salt and 1/2 teaspoon black pepper and pulse until the meat is ground. In a large skillet, heat the remaining 2 tablespoons olive oil over medium-high heat. Add the pork and cook, stirring occasionally, for 5 minutes. Transfer to the tomato sauce. Add 1 cup pasta cooking water to the skillet and scrape up the browned bits; add to the sauce.
5. Simmer the sauce over low heat for 5 minutes. Pour over the pasta;add the parsley, scallion greens and cheese and toss, adding more pasta water if necessary. Pass extra parmesan at the table.



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Fiery Wagon Wheels