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RIGATONI WITH PORK RIB SUGO

Friday, October 30th, 2020

Rigatoni with Pork Rib Sugo

The baby back ribs that most people throw on the barbecue make a succulent, rustic pasta sauce. You’ll need a friendly butcher to saw across the ribs for you, but the rest of the method is easy. The sauce (sugo in Italian) reheats well so you can make it a day ahead. Set your formal manners aside here. The best way to enjoy this dish is to nibble the meat off the riblets between bites of pasta. Cutting the meat off would spoil the fun! Pair with your favorite Temecula Valley Cabernet Sauvignon or Zinfandel.

Serves 6

Ingredients:

  • 2 pounds baby back ribs, in 1 slab 
  • Sea salt and freshly ground black pepper 
  • 2 tablespoons extra virgin olive oil 
  • 1 yellow onion, minced (about 2 cups) 
  • 2 large cloves garlic, minced 
  • 1 can (28-oz/800 g) tomatoes, pureed in a blender 
  • ¾ teaspoon ground fennel or finely crumbled dried oregano 
  • 2 sprigs fresh basil 
  • Pinch baking soda, optional 
  • 1 pound (450 g) rigatoni or penne  
  • ½ cup (35 g) freshly grated pecorino romano or Parmigiano Reggiano, plus more for topping

Directions:

Ask the butcher to saw the slab of ribs lengthwise into 1-inch wide (25-mm) strips. With a chef’s knife, cut between the ribs to make individual riblets. Season all over with salt and pepper. 

In a large, heavy pot, heat 1 tablespoon olive oil over medium heat. Working in batches so as not to crowd the pot, brown the riblets all over, adjusting the heat to prevent burning. Transfer the riblets to a plate as they are browned. 

Pour off and discard any fat in the bottom of the pot. Return the pot to medium-low heat and add the remaining 1 tablespoon olive oil. Add the onion and sauté, stirring with a wooden spoon, until the onion is soft and golden brown and the meaty residue on the bottom of the pot has dissolved, about 10 minutes. Add the garlic and cook for about 1 minute to release its fragrance.  

Add the tomato puree, fennel, and basil and bring to a simmer. Return the riblets to the pot along with any juices on the plate. Cover partially and adjust the heat to maintain a gentle simmer. Cook until the riblets are tender and the sauce is thick and tasty, about 1-1/2 hours, adding a splash of water occasionally if the sauce gets too thick. Season with salt and more fennel or oregano if desired. Remove the basil sprigs. If the sauce tastes tart, add a pinch of baking soda and cook for 1 minute. The baking soda will neutralize the acidity and make the sauce taste more mellow. Keep the sauce warm over low heat while you cook the pasta. 

Bring a large pot of well-salted water to a boil over high heat. Add the pasta and cook until al dente, 10 to 12 minutes. Set aside 1 cup of the hot pasta water, then drain the pasta in a sieve. Return the pasta to the hot pot over medium-low heat. Add the sauce and stir to coat the pasta with the sauce. Remove from the heat, add the cheese, and stir to combine, adding reserved pasta water if needed to moisten. Divide among 6 bowls, top each portion with another sprinkle of cheese, then serve.

Suggested pairings:

Baily Winery ~ 2016 Cabernet Sauvignon –  This Cabernet offers warm, rich tones with subtle, herbaceous qualities and a hint of mint. 

Briar Rose Winery ~ 2013 Estate Zinfandel –  A smooth, medium-bodied wine with red fruit characters of blackberry, boysenberry, and black cherry

Doffo Winery ~ 2017 Zinfandel – This Zinfandel is sure to delight the senses with aromas of plum, raspberry, figs, and cherries. 

Monte de Oro Winery ~ 2016 Cabernet Sauvignon – Offers youthful and pronounced aromas of ripe to jammy red fruits along with vanilla, cocoa powder, baking spices, red bellpepper, dark flowers, and hints of stone and earth. online casino

Recipe and photo courtesy of the Wine Institute of California

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Wine Country Recipes: Perfect Wine & Food Pairings for California Wine Month

Monday, September 24th, 2012

In honor of California Wine Month, we’ve rounded up this year’s best recipes and pairings from Temecula Valley Wine Country!

What is a Perfect Pairing?

Truth be told, there is no such thing as a “perfect” pairing! The old adage, “white wine with fish and red wine with meat” isn’t always a tried-and-true method of pairing wine. We say have fun with it and play with pairings to discover how different wines can bring out the subtle nuances of flavors in a food.

For those who aren’t as adventurous, we’ve paired up Temecula wines with some of our favorite wine country recipes provided by our member wineries.

We hope you enjoy creating these “perfectly” paired recipes in your own home, while popping the cork on one of our beautiful Temecula Valley wines.

Here are a few of our favorite gourmet recipes from Temecula Valley wineries perfectly paired with Temecula Valley wine —

Cocktails & Appetizers

Syrah Sunset Sangria

Ingredients

  • 1 bottle Syrah
  • 2 tsp finely shredded lime peel
  • 1 cup lime juice
  • 3/4 cup sugar Ice
  • chilled 1 nectarine, pitted and sliced

 

Directions – In a 1-quart glass measuring cup combine lime peel, lime juice, and sugar; add water to equal 4 cups. Stir to dissolve sugar. Cover and refrigerate at least 2 hours. To serve, place ice in six 16-ounce glasses. Add 2/3 cup of the lime juice mixture to each glass. Pouring along side of glass, slowly add 1/2 cup wine. Thread nectarine slices on skewers and add to glasses.

*Try with some spectacular Syrah from Doffo, Falkner, Foot Path, Lorimar, Masia de Yabar, Miramonte, Mount Palomar, South Coast’s Wild Horse Peak or Van Roekel.

Oak Mountain Winery Marinated Cheese

Ingredients:

  • 2 blocks (8 oz each) white cheddar cheese
  • 2 pkgs. (8 oz each) cream cheese, softened
  • 3/4 cup chopped roasted sweet red peppers
  • 1/2 cup Oak Mountain Tuscan Avocado Oil
  • 1/4 cup Oak Mountain Pear Pomegranate Vinegar
  • 1/4 cup Oak Mountain Dark Cherry Balsamic Vinegar
  • 3 tbsp chopped green onions
  • 3 tbsp minced fresh parsley
  • 2 tbsp minced fresh basil
  • 1 tbsp sugar
  • 3 garlic cloves, minced
  • salt & pepper
  • Toasted sliced French Bread or assorted crackers

 

Directions:
Slice each block of cheddar cheese into twenty 1/4” slices. Cut each block of cream cheese into 18 slices and sandwich between cheddar slices, using a knife to spread evenly. Create four 6” long blocks of cheese; place in 13 X 9” dish.
Combine the roasted peppers, oil, vinegars, onions, herbs, sugar, garlic, salt & pepper and pour over cheese. Cover and refrigerate overnight, turning once. Drain excess marinade. Serve cheese with bread or crackers.

Perfectly Paired with:

  • Briar Rose Winery 2011 Estate Viognier
  • Longshadow Ranch Winery 2009 White Feather Chardonnay
  • Lumiere Winery 2007 Sauvignon Blanc
  • Monte De Oro Winery 2011 Viognier
  • Oak Mountain Winery 2011 Chardonnay
  • Van Roekel Winery 2011 Chenin Blanc

 

Thornton Winery Curried Butternut Squash Soup

Ingredients:

  • 1 medium butternut squash peeled, seeds removed and chopped into cubes
  • 1 small yellow onion, peeled and chopped
  • 2 cloves fresh peeled garlic
  • 1 quart chicken stock
  • 1 tbsp unsalted butter
  • 2-3 tbsp red Thai curry paste
  • salt & pepper

 

Directions:
Melt butter in a large soup pan. Add onion and garlic and cook 1-2 minutes.
Add cubed butternut squash. Cook 1-2 minutes.
Cover with chicken stock. Bring to a boil, lower heat and simmer 30-45 minutes or until squash is soft.
Blend soup, strain and then return to pot. Season with Thai curry paste and salt and pepper as needed.

Perfectly Paired with:

  • Briar Rose Winery 2011 Estate Viognier
  • Falkner Winery 2009 Viognier
  • Keyways Vineyard & Winery 2011 Viognier
  • Palumbo Family Vineyards & Winery 2010 Viognier
  • “Buon Vicino” Thornton Winery 2010 Chardonnay
  • Van Roekel 2010 Reserve Chardonnay

 

Stay tuned for Part 2 – Featuring Main Courses & Desserts!

 

 

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