Barilla® Gemelli with Cabbage & Oven Roasted Pork Ribs

Indulge in old-fashioned comfort food -- Gemelli pasta cooked right with cabbage, tender oven-roasted pork ribs and pinches of garlic and rosemary for savory seasoning.

  • 330
    Calories
  • 12g
    Total Fat
  • 10g
    Protein
  • 44g
    Total Carbohydrate
Share
Print
  • Prep
  • Cook
  • Skill
    Accomplished

Ingredients

Ingredients for 8 people

  • 1 BOX Barilla® Gemelli
  • 1 POUND pork ribs
  • 4 CLOVES garlic, divided, minced
  • 1 SPRIG fresh rosemary
  • 4 TABLESPOONS Extra Virgin Olive Oil, divided
  • 3 CUPS cabbage, sliced thin
  • ½ CUP dry white wine
  • 1 CUP chicken broth
  • 1 TABLESPOON butter
  • ½ CUP Parmigiano-Reggiano cheese, grated

Instructions

  1. 1
    MARINATE pork ribs overnight with 3 of the minced garlic cloves, rosemary, 2 tablespoons olive oil, and black pepper, to taste.
  2. 2
    BRING a large pot of water to a boil.
  3. 3
    PLACE ribs in a shallow roasting pan, cover with aluminum foil, and bake in a 425° F oven for 20 minutes; remove from oven, add wine, and bake uncovered for an additional 15 minutes.
  4. 4
    COOK pasta according to package directions.
  5. 5
    Meanwhile, SAUTÉ 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.
  6. 6
    ADD cabbage, chicken broth, salt, and pepper to taste; simmer until the cabbage is tender and thoroughly cooked.
  7. 7
    REMOVE meat from the ribs and add to the sauce.
  8. 8
    DRAIN pasta and toss with the sauce. Top with butter and cheese before serving.

cookies used in our website

This website uses cookies to send you adverts and services in line with your preferences. If you want to find out more or block out all or some of the cookies click hereBy closing this banner, scrolling down the page or clicking on any item in it you are accepting the use of cookies.

Find out more Find out more about our cookies