Hearty Spareribs with Rigatoni

Indulge in the ultimate comfort food with this Hearty Spareribs with Rigatoni recipe, a soul-warming dish that combines tender, fall-off-the-bone pork spareribs with hearty rigatoni, all enveloped in a rich tomato-wine sauce. Slowly simmered with aromatic onions, garlic, and a blend of dried herbs, the spareribs are infused with deep, savory flavors that pair beautifully with the al dente rigatoni. A splash of dry red wine and chicken broth elevates the sauce, while a sprinkle of Parmesan and fresh parsley adds the perfect finishing touch. Whether you're hosting a crowd or craving a special family dinner, this generously portioned dish, cooked low and slow to perfection, guarantees satisfaction in every bite. Perfect for pasta lovers and comfort food enthusiasts, this recipe is destined to become a dinnertime favorite.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 6

Ingredients

• 2 lbs Pork spareribs
• 2 tbsp Olive oil
• 1 large Onion
• 3 Garlic cloves
• 28 oz Crushed tomatoes
• 2 tbsp Tomato paste
• 1 cup Dry red wine
• 2 cups Chicken broth
• 1 tsp Dried oregano
• 1 tsp Dried basil
• 1 tsp Salt
• 0.5 tsp Black pepper
• 1 lb Rigatoni
• 0.5 cup Grated Parmesan cheese
• 2 tbsp Fresh parsley

Directions

Step 1

Cut the pork spareribs into individual ribs and trim any excess fat. Pat the ribs dry with paper towels and season generously with salt and black pepper.

Step 2

In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Add the spareribs in batches, searing them until browned on all sides (about 3-4 minutes per side). Transfer them to a plate and set aside.

Step 3

Reduce the heat to medium and add the chopped onion to the pot. Sauté until translucent, about 5-6 minutes. Add the minced garlic and cook for 1 minute, until fragrant.

Step 4

Deglaze the pot with the dry red wine, scraping the bottom to release any browned bits. Let the wine simmer for 2-3 minutes to reduce slightly.

Step 5

Stir in the crushed tomatoes, tomato paste, chicken broth, dried oregano, and dried basil. Season with salt and black pepper, then return the seared spareribs to the pot. Ensure the ribs are mostly submerged in the sauce.

Step 6

Bring the mixture to a low boil, then reduce the heat to low. Cover the pot and let the ribs simmer for 2.5 to 3 hours, stirring occasionally to prevent sticking. The meat should be tender and almost falling off the bone.

Step 7

About 20 minutes before the ribs are done, bring a large pot of salted water to a boil. Cook the rigatoni according to package instructions until al dente. Drain the pasta, reserving 1/2 cup of the pasta water.

Step 8

Remove the spareribs from the pot and set them aside on a plate. Skim any excess fat from the surface of the sauce. If needed, add reserved pasta water to thin the sauce slightly.

Step 9

Toss the cooked rigatoni in the sauce until evenly coated. Transfer the rigatoni to a serving dish and place the spareribs on top.

Step 10

Sprinkle with grated Parmesan cheese and fresh parsley before serving.

Nutrition Facts

Serving size	(2289.9g)

Amount per serving	% Daily Value*
Calories	1662.6

Total Fat 46.6g	0%
Saturated Fat 13.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 40mg	0%
Sodium 4263.5mg	0%
Total Carbohydrate 216.0g	0%
Dietary Fiber 23.5g	0%
Total Sugars 41.9g
Protein 60.8g	0%

Vitamin D 0IU	0%
Calcium 764.2mg	0%
Iron 15.8mg	0%
Potassium 3349.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 27.5%

Protein: 15.9%

Carbs: 56.6%