Mark Bittman's Pasta With Pork Ribs

[Old Glory]

One of the members posted a link to sign up for Bittman's news letter. I signed up and saw this recipe and gave it a go. Very tasty. Would make it again.

[texastweeter]

Looks great

[RonB]

Tasty lookin'.

[fzxdoc]

I signed up too, and have downloaded a few of Bittman's recipes into my Paprika app. Missed that one though. Thanks for the tip, Old Glory .

Kathryn

Edited to add: Found the recipe. Here's the link:

https://www.markbittman.com/recipes-...with-pork-ribs

[Old Glory]

I did it in a Crock Pot and it was even easier. Was very rich with all the rendered fat but was delicious.

[EdF]

My Irish Mama used to make that. One of our favorites!

[Troutman]

Interesting, I just did pulled pork pasta, seems pork is the new beef in Italian pasta type dishes !! Nice work !!

[Old Glory]

Thanks! Curious did you smoke the pulled pork or braise in tomato sauce?

[Troutman]

Oh I smoked it first, then pulled it and made a mean ragu. Served with spaghetti.

[HouseHomey]

Isn’t this a St. Louis thing??

[Old Glory]

Bittman says it is a Roman dish. Other than that no clue if it is regional in US.

[CaptainMike]

I have been recently wondering how to incorporate pork ribs into an Italian pasta meal. The web searches I've done generally point to simply using Italian seasonings in your rub and cooking the ribs as we normally do. I will give this a go next week. Thanks for sharing!

[gmascolo51]

Looks good. Typically when we make sauce we start with some oil olive and then brown up some combo of: pork ribs, veal or pork neck bones, sausage (sweet, hot or both). Once brown put some garlic in there and let it sauté but not burn and then add our tomatoes, salt to taste, pepper and if you have it fresh basil. Bring it to a boil and then let it simmer. I usually do a couple cans of crushed tomatoes and a couple of whole peeled that I blend, you could add a little tomato paste but the crushed seems to thicken it up.