Ingredients Jump to Instructions ↓

  1. 1/4 pound pancetta, diced

  2. 3 pounds pork spareribs, silverskin removed, cut into individual ribs

  3. 2 pounds Italian sausage, cut into 1-inch pieces

  4. 2 cups red bell peppers, cut into 1-inch pieces

  5. 2 cups diced yellow onion

  6. 1/4 cup diced garlic

  7. 1/2 cup white wine

  8. 4 cups whole San Marzano tomatoes

  9. 3 tablespoons chopped fresh Italian parsley leaves

  10. 3 tablespoons chopped fresh basil leaves

  11. 1 teaspoon red chili pepper flakes Salt and freshly ground black pepper

  12. 1 pound radiatore pasta, cooked al dente

  13. 1 bunch sliced green onions

  14. 1/2 cup finely grated Parmesan

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F.

  2. In a large heavy braising pot, over medium heat cook pancetta until crispy and golden. Remove to a paper-towel lined plate to drain. Add the spareribs to the pancetta fat and brown well on both sides.

  3. Remove ribs to a baking sheet and bake until tender, about 1 1/2 hours. Add the sausage to the pot and brown both sides. Add the peppers, onion and garlic. Cook until translucent, then deglaze with wine. Simmer for a couple of minutes, then add tomatoes. Bring back to a simmer, and add the cooked pork ribs, parsley, basil, chili flakes and salt and pepper, to taste.

  4. Simmer on low to medium heat, covered, for another 1 1/2 hours.

  5. Serve over pasta, and garnish with pancetta, green onions and Parmesan


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