Ribs with Rigatoni
(2-3 generous servings)
(2-3 generous servings)
1/4 cup olive oil
2 pounds pork spareribs, cut into individual ribs *
Salt and pepper
2 medium onions, thinly sliced
5 garlic cloves, chopped
1/2 teaspoon dried pepper flakes
2 (28 ounce) cans chopped tomatoes and their juice
1 cup chicken broth
1/2 teaspoon dried thyme
2 bay leaves
8 ounces rigatoni
3/4 cup grated Parmesan
1/4 cup chopped fresh parsley
Heat oil in a large saucepan over high heat.
Season spareribs with salt and pepper.
Working in batches, brown ribs on all sides and transfer to a bowl.
Add onions, garlic, and red pepper to the saucepan.
Sauté until the onions begin to brown, about 10 minutes.
Add tomatoes, broth, thyme, and bay leaves. Bring to a boil.
Return spareribs and their juices to the saucepan.
Reduce heat to medium-low and simmer uncovered about 2 hours.
The spareribs should be very tender and the sauce thickened.
Season with salt and pepper.
Cook the rigatoni, drain, and return to the same pot.
Add Parmesan cheese, parsley, and some sauce from the spareribs. Toss to coat.
Transfer pasta to a serving dish and top with spareribs and sauce.
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* Country-style spareribs may also be used in this recipe
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| Chi mangia bene, vive bene Who eats well, lives well |
