Don't Make Daddy Mad Kitten Recipe!
Don't Make Daddy Mad Kitten Recipe!
Ingredients
For the Pork and Sauce
- 2 pounds country style pork ribs
- 2 tablespoons olive oil
- 3 28 ounce cans whole tomatoes, can be pureed or blended if desired
- 1 yellow onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 1/2 cups red wine, such as Cabernet Sauvignon or Merlot
- 1/4 cup fresh basil, roughly chopped, plus a few sprigs for simmering
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1/2 teaspoon crushed red pepper flakes, or to taste
- 1 teaspoon dried oregano
For Serving
- 1 cup frozen peas
- 1/2 cup heavy cream
- 1/2 cup pecorino cheese, grated, plus more for serving
- 12 ounces pasta, of choice, such as rigatoni or pappardelle
Instructions
- 1
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Season the country style pork ribs generously with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, 1/4 teaspoon of crushed red pepper flakes, and 1/2 teaspoon of dried oregano.
⏱️ 2 min
- 2
Sear the pork ribs on all sides until deeply browned, working in batches if necessary to avoid overcrowding the pot. This should take about 3-4 minutes per side. Remove the browned ribs from the pot and set them aside.
⏱️ 12 min
- 3
Reduce the heat to medium. Add the chopped onion to the pot and cook, stirring occasionally, until softened, about 5-7 minutes. Add the minced garlic and tomato paste, and cook for another 1-2 minutes until fragrant, being careful not to burn the garlic. Season the vegetables with a pinch of salt and a pinch of crushed red pepper flakes.
⏱️ 10 min
- 4
Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon. Allow the wine to simmer and reduce by about half, which will take approximately 3-5 minutes.
⏱️ 5 min
- 5
Add the whole tomatoes to the pot. If desired, you can crush them by hand or use a stick blender to break them down directly in the pot. Return the browned pork ribs to the pot. Add the remaining 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, 1/4 teaspoon of crushed red pepper flakes, and 1/2 teaspoon of dried oregano. Add a few sprigs of fresh basil.
⏱️ 5 min
- 6
Bring the sauce to a gentle simmer, then reduce the heat to low, cover the pot with a lid, and cook for 2 1/2 to 3 hours, or until the pork is fork-tender and easily shreds.
⏱️ 180 min
- 7
Carefully remove the cooked pork ribs from the pot and transfer them to a cutting board. Shred the pork using two forks. Discard any bones or excess fat.
⏱️ 5 min
- 8
While the pork is being shredded, bring a large pot of salted water to a rolling boil. Add the 12 ounces of pasta and cook according to package directions until al dente.
⏱️ 10 min
- 9
In a separate large saucepan, add a few ladles of the tomato sauce (about 2-3 cups). Add the shredded pork, frozen peas, and heavy cream. Bring to a gentle simmer over medium heat.
⏱️ 3 min
- 10
Drain the cooked pasta and transfer it directly into the saucepan with the sauce and pork mixture. Add the grated pecorino cheese and the chopped fresh basil. Toss everything together until the pasta is well coated and the cheese is melted and creamy. Serve immediately, topped with additional grated pecorino cheese if desired.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Don't Make Daddy Mad Kitten Recipe!
For the Pork and Sauce
- 2 pounds country style pork ribs
- 2 tablespoons olive oil
- 3 28 ounce cans whole tomatoes, can be pureed or blended if desired
- 1 yellow onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 1/2 cups red wine, such as Cabernet Sauvignon or Merlot
- 1/4 cup fresh basil, roughly chopped, plus a few sprigs for simmering
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1/2 teaspoon crushed red pepper flakes, or to taste
- 1 teaspoon dried oregano
For Serving
- 1 cup frozen peas
- 1/2 cup heavy cream
- 1/2 cup pecorino cheese, grated, plus more for serving
- 12 ounces pasta, of choice, such as rigatoni or pappardelle
Instructions
- 1
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Season the country style pork ribs generously with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, 1/4 teaspoon of crushed red pepper flakes, and 1/2 teaspoon of dried oregano.
⏱️ 2 min - 2
Sear the pork ribs on all sides until deeply browned, working in batches if necessary to avoid overcrowding the pot. This should take about 3-4 minutes per side. Remove the browned ribs from the pot and set them aside.
⏱️ 12 min - 3
Reduce the heat to medium. Add the chopped onion to the pot and cook, stirring occasionally, until softened, about 5-7 minutes. Add the minced garlic and tomato paste, and cook for another 1-2 minutes until fragrant, being careful not to burn the garlic. Season the vegetables with a pinch of salt and a pinch of crushed red pepper flakes.
⏱️ 10 min - 4
Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon. Allow the wine to simmer and reduce by about half, which will take approximately 3-5 minutes.
⏱️ 5 min - 5
Add the whole tomatoes to the pot. If desired, you can crush them by hand or use a stick blender to break them down directly in the pot. Return the browned pork ribs to the pot. Add the remaining 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, 1/4 teaspoon of crushed red pepper flakes, and 1/2 teaspoon of dried oregano. Add a few sprigs of fresh basil.
⏱️ 5 min - 6
Bring the sauce to a gentle simmer, then reduce the heat to low, cover the pot with a lid, and cook for 2 1/2 to 3 hours, or until the pork is fork-tender and easily shreds.
⏱️ 180 min - 7
Carefully remove the cooked pork ribs from the pot and transfer them to a cutting board. Shred the pork using two forks. Discard any bones or excess fat.
⏱️ 5 min - 8
While the pork is being shredded, bring a large pot of salted water to a rolling boil. Add the 12 ounces of pasta and cook according to package directions until al dente.
⏱️ 10 min - 9
In a separate large saucepan, add a few ladles of the tomato sauce (about 2-3 cups). Add the shredded pork, frozen peas, and heavy cream. Bring to a gentle simmer over medium heat.
⏱️ 3 min - 10
Drain the cooked pasta and transfer it directly into the saucepan with the sauce and pork mixture. Add the grated pecorino cheese and the chopped fresh basil. Toss everything together until the pasta is well coated and the cheese is melted and creamy. Serve immediately, topped with additional grated pecorino cheese if desired.
⏱️ 3 min