Hotness Challenge – Macaroni with a Baby Back Rib Sauce

I’ve been thinking about this maccheroni con sugo di crostate di maiale (macaroni with a pork baby back rib sauce) since NoodleFest, the NorthBeach/Chinatown outdoor eating event last May. Right near the stage where I was demonstrating how to make fresh pasta dough about 20 NB restaurants had booths where they served up tastes of their favorite pasta. In between demonstrations I ran over to the closest booth. There I met Francesco who owns the Calabrian restaurant Vicoletto (Green between Columbus/Grant). He was serving fresh tagliatelle with a pork riblette sugo.

“You like hot?,” he asked. When I said yes he finished my serving with a sprinkle of grated pecorino and a few drops of a golden red olive oil from a gallon jar of hot peppers. Sweet tomato sauce,  meat falling off the ribs, the silky fresh pasta, it was heaven. But the heat and mellow flavor from the pepper oil really set this pasta apart. This is my version of Franceso’s dish.

Calabrians love hot peppers that make their food zesty and memorable. So here’s the challenge. How many drops of the hot pepper oil on top of your dish of pasta are enough for you? If you’re not into hot–no worries–this is a delicious sauce without the chili oil. I don’t think Calabrians would mind too much!

Eat one of the peppers if you’re brave enough. I love them but sometimes I need to have a hunk of bread nearby to put out the flame! The peppers are a great addition to an antipasti platter. Just warn your tablemates.

Calabrian Pork Rib Tomato Sauce

Ingredients

  • 2 pounds baby back pork ribs
  • 2 tablespoons EVOO
  • 28 ounce can San Marzano tomatoes crushed by hand (remove any stems or skin)
  • 3 cloves garlic, peeled and smashed
  • 10 leaves fresh basil
  • sea salt
  • freshly ground black pepper
  • 1 pound or 500 grams penne or rigatoni 100% semolina pasta from Puglia or Campania or your favorite brand
  • grated pecorino cheese
  • 2-3 drops oil from a jar of hot Calabrian peppers

Cooking Directions

  1. Cut between the ribs to make individual ribs. Put the EVOO and the garlic in a pot and heat over medium-high heat until the garlic becomes translucent.
  2. Season the ribs all over with sea salt.
  3. Place them in the hot oil brown turning when a nice crust forms. You want a crust on all sides of the ribs.
  4. Add the tomatoes, a teaspoon of salt and the basil tearing them in half as you add them.
  5. Cover and simmer gently until the meat begins to fall off the bones and the sauce has thickened, about 1 1/2 hours.
  6. When the sauce is done bring a large pot of salted water to a rapid boil.
  7. Cook the pasta stirring occasionally until the pasta are al dente.
  8. Heat enough of the sauce to coat the pasta in a saute pan.
  9. Drain the pasta and finish cooking in the sauce turning the pasta often. Most of the sauce should be absorbed by the pasta.
  10. Plate the pasta, top with grated pecorino and add as many drops of the hot pepper oil as you like. (If your not into hot leave out the oil. It is still a delicious sauce by itself.)
  11. Serve immediately.
  12. Heat the ribs and sauce in the pot. Serve the ribs topped with some sauce as a second course.
  13. Sometimes I put the ribs on the table with the pasta and my guests can help themselves as they eat the pasta. The ribs in the sweet tomato-basil sauce will help balance the hot pepper oil flavoring the pasta.

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