Rigatoni with Pork Spare Rib Ragu
Ingredients
- 1/4 cup olive oil
- 4 lbs country -style bone-in pork spare ribs, cut into individual ribs
- 1 large onion
- 1 orange bell pepper
- 3/4 tsp dried crushed red pepper
- 1 cup dry white wine
- 2 x 28oz cans Italian-style tomatoes in juice
- 1 cup chicken broth
- 4 large fresh thyme sprigs
- 2 bay leaves
- 1 lb rigatoni (Rigatoni is usually ridged and the tube's end does not terminate at an angle, like penne)
- 1 1/2 cups freshly grated Pecorino cheese
- 1/3 cup chopped fresh Italian parsley
Instructions
Heat oil in large, heavy pot over medium-high heat. Sprinkle spare ribs with salt and pepper Working in batches, add ribs to pot and brown on all sides, about 6 minutes. Transfer ribs to bowl.
Lower heat to medium and add onions, garlic, bell pepper and crushed red pepper to pot. Saute until onions just begin to brown, about 10 minutes. Add white wine and stir up all the delicious fond (juicy bits).
Add tomatoes with their juices. Using back of fork or potato masher, coarsley crush tomatoes.
Return spare ribs and their juices to pot. Add broth, thyme and bay leaves and bring to boil. Reduce heat to low. Simmer uncovered until ribs are very tender and sauce thickens, stirring occasionally, about 2 hours. Season to taste with salt and peppe
Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain and return pasta to same pot. Add cheese, parsley and some sauce from spare ribs and toss to coat.
Transfer pasta to large bowl. Top with spare ribs and remaining sauce and serve.
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