As the weather gets chillier and chillier, there’s honestly nothing better than curling up with a bowl of pasta and cozy glass of wine. This rigatoni recipe uses baby back ribs that, in the summer are perfectly cooked on the grill but come winter, who wants to stand outside and BBQ? Certainly not us. Don’t forget to pair your comforting pasta with the perfect wine. A California Cabernet Sauvignon like this Robert Mondavi option or a California Zinfandel will go great with this and hit all the right notes.
Here’s how to make this delicious Rigatoni with Pork Rib Sugo
Ingredients:
- 2 pounds baby back ribs, in 1 slab
- Sea salt and freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- 1 yellow onion, minced (about 2 cups)
- 2 large cloves garlic, minced
- 1 can (28-oz/800 g) tomatoes, pureed in a blender
- ¾ teaspoon ground fennel or finely crumbled dried oregano
- 2 sprigs fresh basil
- Pinch baking soda, optional
- 1 pound (450 g) rigatoni or penne
- ½ cup (35 g) freshly grated pecorino romano or Parmigiano Reggiano, plus more for topping
Method:
Ask the butcher to saw the slab of ribs lengthwise into 1-inch wide (25-mm) strips. With a chef’s knife, cut between the ribs to make individual riblets. Season all over with salt and pepper.
In a large, heavy pot, heat 1 tablespoon olive oil over medium heat. Working in batches so as not to crowd the pot, brown the riblets all over, adjusting the heat to prevent burning. Transfer the riblets to a plate as they are browned.
Pour off and discard any fat in the bottom of the pot. Return the pot to medium-low heat and add the remaining 1 tablespoon olive oil. Add the onion and sauté, stirring with a wooden spoon, until the onion is soft and golden brown and the meaty residue on the bottom of the pot has dissolved, about 10 minutes. Add the garlic and cook for about 1 minute to release its fragrance.
Add the tomato puree, fennel, and basil and bring to a simmer. Return the riblets to the pot along with any juices on the plate. Cover partially and adjust the heat to maintain a gentle simmer. Cook until the riblets are tender and the sauce is thick and tasty, about 1-1/2 hours, adding a splash of water occasionally if the sauce gets too thick. Season with salt and more fennel or oregano if desired. Remove the basil sprigs. If the sauce tastes tart, add a pinch of baking soda and cook for 1 minute. The baking soda will neutralize the acidity and make the sauce taste more mellow. Keep the sauce warm over low heat while you cook the pasta.
Bring a large pot of well-salted water to a boil over high heat. Add the pasta and cook until al dente, 10 to 12 minutes. Set aside 1 cup of the hot pasta water, then drain the pasta in a sieve. Return the pasta to the hot pot over medium-low heat. Add the sauce and stir to coat the pasta with the sauce. Remove from the heat, add the cheese, and stir to combine, adding reserved pasta water if needed to moisten. Divide among 6 bowls, top each portion with another sprinkle of cheese, then serve.
Photo: California Wines
