Here’s one of the big old- school pasta dishes that I love! Pork three ways, San Marzano spicy tomato sauce, and one of the coolest pastas: radiatori, “little radiators.” Mangia!
- 1⁄4 Pound pancetta, diced
- 3 Pound pork spareribs, silverskin removed, cut into individual ribs
- 1 Teaspoon Kosher salt and freshly ground black pepper
- 2 Tablespoon olive oil
- 1 Pound hot Italian sausage, cut into 1- inch pieces
- 1 Pound sweet Italian sausages cut into 1-inch pieces
- 2 Cup 1- inch-diced red bell pepper
- 2 Cup diced yellow onion
- 1⁄4 cup Cup diced garlic
- 1⁄2 cup Cup white wine
- 2 28-ounce cans whole San Marzano tomatoes, coarsely chopped
- 3 Tablespoon chopped flat- leaf parsley
- 3 Tablespoon chopped basil
Preheat the oven to 300°F.
In a large Dutch oven over medium heat, heat 1 tablespoon of the olive oil and cook the pancetta until crispy and golden. Transfer to a paper-towellined plate. Season the spareribs with salt and pepper, then add them to the fat and brown well on both sides. Place the pot in the oven, uncovered and bake until tender, about 1½ hours.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the sausages and brown on all sides. Add the red bell pepper, yellow onion, and garlic and cook until the onion is translucent. Add the wine and scrape up any browned bits. Add the tomatoes. Bring back to a simmer and add the ribs, parsley, basil, chili fl akes, and salt and pepper to taste.
Move the Dutch oven to the stovetop and add the sausage mixture. Cover and simmer over medium- low heat for another 1½ hours or until the meat is tender to the point of falling off the bone.
Serve the ribs and sausage over the pasta and garnish with the pancetta, green onions, and Parmesan.