Andrea’s Pasta with Pork Ribs

Indulge in the rich and comforting flavors of a Neapolitan specialty with this delightful and hearty pasta recipe featuring tender spareribs and zesty tomato sauce. This recipe, passed down from my old friend Andrea, showcases how a few meaty spareribs can transform a simple pasta dish into a flavorful and satisfying meal. The slow cooking process tenderizes the spareribs and infuses the tomato sauce with their rich flavors, creating a robust and savory sauce that pairs perfectly with ziti, penne, or any other cut pasta of your choice. With just a little over an hour of cooking time, you can savor the taste of authentic Neapolitan cuisine in the comfort of your own kitchen.

MAKES: 4 servings

TIME: 11/2 hours

INGREDIENTS:

• 2 tablespoons extra virgin olive oil
• 2 small dried hot red chiles (optional)
• 3 cloves garlic, chopped
• 6 to 8 meaty spareribs, separated
• Salt and freshly ground black pepper
• One 28-ounce can whole plum tomatoes with the juice
• 1 pound ziti, penne, or other cut pasta
• Freshly grated pecorino Romano cheese (optional)

INSTRUCTIONS:

1. In a deep, broad saucepan over medium heat, heat the olive oil. If using the dried hot red chiles, add them along with the chopped garlic and cook, stirring, for about 30 seconds.
2. Add the meaty spareribs to the saucepan and raise the heat to medium-high. Cook, stirring occasionally, until the spareribs have browned and released some of their fat, which should take around 10 to 15 minutes. Sprinkle the ribs with salt and freshly ground black pepper.
3. Crush the whole plum tomatoes with a fork or your hands and add them, along with their juice, to the pot with the spareribs. Turn the heat to medium or medium-low to maintain a gentle bubbling. Cook, stirring occasionally, until the spareribs are very tender and nearly falling off the bone, approximately 1 hour. If you used the dried hot red chiles, remove them from the sauce at this point. If desired, you can prepare the dish up to this point, cover, and refrigerate for up to 2 days, gently reheating before proceeding.
4. Bring a large pot of water to a boil and add salt. Cook the pasta until tender but not mushy, then drain it and toss it with the flavorful tomato sauce.
5. To serve, plate the sauced pasta and serve a rib or two to each diner along with it. For an extra burst of flavor, pass freshly grated pecorino Romano cheese at the table.

TIPS:

• Feel free to adjust the spiciness level by adding or omitting the dried hot red chiles according to your taste preference.
• For an extra layer of depth in the sauce, you can add a splash of red wine while cooking the spareribs.

VARIATIONS:

• CREAMY RAGÙ VARIATION: For a richer and creamier version, stir in 1/2 cup of heavy cream or half-and-half to the sauce during the last few minutes of cooking. The creaminess will add a luxurious touch to the dish and complement the savory flavors of the spareribs and tomatoes.

• SEAFOOD VARIATION: Add a taste of the sea to the dish by incorporating seafood. After sautéing the garlic (without chiles), add 1/2 to 3/4 pound of peeled and deveined shrimp, squid rings, or a combination of both to the saucepan. Cook until the seafood is just cooked through, then add the crushed tomatoes. Simmer as directed, adjusting the cooking time for the seafood to ensure it remains tender.