"Marinated ribs are roasted until tender with wine. The meat is served in a reduced sauce with sliced cabbage, campanelle pasta, and served with butter and grated cheese."
Ingredients
- · 1 (16 ounce) box Barilla® Campanelle
- · 1 pound pork spareribs
- · 4 cloves garlic, minced, divided
- · 1 sprig fresh rosemary
- · 4 tablespoons extra-virgin olive oil, divided
- · 1/2 cup dry white wine
- · 3 cups thinly sliced cabbage
- · 1 cup chicken broth
- · 1 tablespoon butter
- · Market Pantry Salted Sweet Cream Butter 4 Sticks
- · 1/2 cup grated Parmigiano-Reggiano cheese
Directions
1. Marinate pork ribs
overnight with 3 of the minced garlic cloves, rosemary, 2 tablespoons olive
oil, and black pepper, to taste.
2. Place ribs in a shallow
roasting pan, cover with aluminum foil, and bake in a 425 degrees F oven for 20
minutes; remove from oven, add wine, and bake uncovered for an additional 15
minutes.
3. Bring a large pot of water
to a boil. Cook Campanelle according to package directions.
4. Meanwhile, saute in a
medium skillet the remaining garlic in 2 tablespoons olive oil over medium heat
for 2 minutes, or until garlic turns slightly golden in color. Add cabbage,
chicken broth, salt, and pepper to taste; simmer until the cabbage is tender
and thoroughly cooked.
5. Remove meat from the ribs
and add to the sauce; simmer for 5 minutes. Drain Campanelle and toss with the
sauce.
6. Stir in butter and cheese
and toss before serving.
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