Braised Pork Ribs and Italian Sausage
pork, tomatoes, sausage, onion, peppers, onions, wine, pancetta, parmesan, garlic, parsley, basil, chili pepper
Ingredients
1/4 pound pancetta, diced 3 pounds pork spareribs, denuded, cut into individual ribs 2 pounds Italian sausage, cut into 1-inch pieces 2 cups red bell peppers, cut into 1-inch pieces 2 cups diced yellow onion 1/4 cup diced garlic 1/2 cup white wine 4 cups whole San Marzano tomatoes 3 tablespoons chopped fresh Italian parsley leaves 3 tablespoons chopped fresh basil leaves 1 teaspoon red chili pepper flakes Salt and freshly ground black pepper 1 pound radiatore pasta, cooked al dente 1 bunch sliced green onions 1/2 cup finely grated Parmesan
Directions for Braised Pork Ribs and Italian Sausage Recipe
Preheat oven to 350 degrees F. 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. 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. Simmer on low to medium heat, covered, for another 1 1/2 hours. Serve over pasta, and garnish with pancetta, green onions and Parmesan.
Read the full directions on Food Network
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