- In a large pot over medium-high heat, spray bottom of pot with cooking oil and add, garlic, onion and pork; season with salt & pepper to taste. Heat until fully cooked.
- Reduce heat to simmer and add tomatoes, wine, capers and mushroom. Allow to simmer for several hours; stir often.
- Cook orecchitte according to instructions. When cooked, pour in to a large pasta serving bowl. Add sauce on top; top with parmsan cheese.
This dish was delicious, but I fear that I was the only one that really fully enjoyed it - I love the heat and the rest of my family does not (so much). Everyone had seconds, but I still have my doubts. If I make this in the future, I would use 1/2 spicey pork and 1/2 plain pork to balance out the heat.
Overall, I was happy with the dinner and I served it with a nice loaf of french bread and a spinach salad. Everyone was grateful for the chocolate ice cream that we had for dessert - I thought that the ice cream might help with the heat too!