1 lb. rotelle pasta
5 tbsp. olive oil
4 oz. Rhine wine
4 boneless pork chops, 1/2 inch thick, remove fat and dice
1/2 tsp. garlic powder
Salt to taste
1/2 tsp. ground black pepper
4 oz. water
8-10 oz. mushrooms, sliced
1/2 c. fresh Italian parsley, chopped fine
1 lb. rotelle pasta
1/2 tsp. paprika

Use a large, deep skillet to hold all ingredients. Place in olive oil, wine, meat, garlic, salt, and pepper. Over medium heat, cook uncovered for 8 minutes. Stir frequently. Add water, cover and cook 7-8 minutes stirring frequently. Add the mushrooms and parsley. Cook covered for 5 minutes. Turn off heat. Add 2 ounces water, cover and set aside. Cook the rotelle pasta, drain. Place in a large bowl and pour sauce over, mix well. Sprinkle with paprika and serve. Makes 4-6 servings.

NOTE: Can also use Fusilli pasta.