Pasta al Sugo di Costine con Carciofi Fritti e Pecorino by @federicofusca

2h30
Hard

4 servings

🍝

400 g

Mezzemaniche Pasta

🍖

1 kg

Pork Ribs

🍅

700 ml

Tomato Passata

🍅

130 g

Tomato Paste

🧅

1 medium

Onion

🥬

2

Celery Stalk

🥕

2 medium

Carrot

🍷

250 ml

White Wine

🌿

2

Artichoke

🫗

1 l

Peanut Oil

🧀

100 g

Pecorino Toscano

🥓

3 slices

Guanciale

Preparation Steps

  1. Step 1/22

    Finely dice the 1 onion, 2 celery stalks, and 2 carrots to make a soffritto.

    onion
    celery stalk
    carrot
    🔪chef's knife
    🪵cutting board

  2. Step 2/22

    Cut the 3 slices of guanciale into small strips.

    guanciale
    🔪chef's knife
    🪵cutting board

  3. Step 3/22

    Heat the large pot over medium heat and render the guanciale until crisp, about 5 minutes.

    guanciale
    🍲large pot
    🥄wooden spoon

  4. Step 4/22

    Add the diced onion, celery, and carrot to the rendered guanciale fat and cook until softened, about 8 minutes.

    onion
    celery stalk
    carrot
    guanciale
    🍲large pot
    🥄wooden spoon

  5. Step 5/22

    Add the pork ribs and brown them on all sides for about 10 minutes.

    pork ribs
    🍲large pot
    🥢tongs

  6. Step 6/22

    Pour in 250 ml dry white wine and scrape the bottom of the pot to loosen the browned bits.

    dry white wine
    🍲large pot
    🥄wooden spoon

  7. Step 7/22

    Simmer until the wine is mostly evaporated, about 3 minutes.

    🍲large pot

  8. Step 8/22

    Stir in 700 ml tomato passata and 130 g tomato paste until the sauce is smooth.

    tomato passata
    tomato paste
    🍲large pot
    🥄wooden spoon

  9. Step 9/22

    Season the sauce with 1 tsp salt and 1/4 tsp black pepper.

    salt
    black pepper
    🍲large pot
    🥄wooden spoon

  10. Step 10/22

    Cover the pot and gently simmer the pork rib sauce until the meat is tender, about 90 minutes.

    pork ribs
    tomato passata
    tomato paste
    🍲large pot

  11. Step 11/22

    Trim the 2 artichokes, remove the tough outer leaves and fuzzy chokes, then slice them thinly.

    artichoke
    🔪chef's knife
    🪵cutting board

  12. Step 12/22

    Heat 1 l peanut oil in the deep frying pan to about 175°C / 350°F.

    peanut oil
    🍳deep frying pan

  13. Step 13/22

    Fry the sliced artichokes in batches until golden and crisp, about 4 minutes per batch.

    artichoke
    peanut oil
    🍳deep frying pan
    🥄slotted spoon

  14. Step 14/22

    Transfer the fried artichokes to paper towel and lightly season them with salt.

    artichoke
    salt
    🥄slotted spoon
    🧻paper towel

  15. Step 15/22

    Bring a large pot of salted water to a rolling boil.

    salt
    🍲large pot

  16. Step 16/22

    Cook 400 g mezzemaniche pasta until al dente, following the package timing, about 10 to 12 minutes.

    mezzemaniche pasta
    🍲large pot
    🥄wooden spoon

  17. Step 17/22

    Remove the tender pork ribs from the sauce and reserve them for serving or another use.

    pork ribs
    🥢tongs
    🍲large pot

  18. Step 18/22

    Drain the al dente pasta, reserving a small amount of pasta water.

    mezzemaniche pasta
    🥣colander
    🍲large pot

  19. Step 19/22

    Toss the drained mezzemaniche with the pork rib tomato sauce until evenly coated.

    mezzemaniche pasta
    tomato passata
    tomato paste
    🍲large pot
    🥄wooden spoon

  20. Step 20/22

    Add a splash of reserved pasta water if needed and toss until the sauce clings to the pasta.

    mezzemaniche pasta
    🍲large pot
    🥄wooden spoon

  21. Step 21/22

    Divide the pasta among 4 plates and top each serving with fried artichokes.

    mezzemaniche pasta
    artichoke
    🥢tongs

  22. Step 22/22

    Generously grate 100 g Tuscan pecorino cheese over the plated pasta and serve immediately.

    Tuscan pecorino cheese
    🧀box grater

Composition

Ingredients

Types

Grains, Meat, Vegetables, Condiments, Oils

Ingredients

Mezzemaniche pasta, Pork ribs, Tomato passata, Tomato paste, Onion, Celery stalk, Carrot, White wine, Artichoke, Peanut oil, Pecorino toscano, Guanciale

Allergens

Gluten, Celery, Peanuts

Dietetics

Dietary regimen

High-protein

Calories

990 kcal

Macro nutrients

Protein: 43g, Carbohydrates: 91g, Fat: 43g, Fiber: 11g, Sugars: 15g

Nutritional Information

Minerals

Calcium: 360mg, Iron: 5.2mg, Potassium: 1120mg, Sodium: 1320mg

Vitamins

Vitamin A: 810mcg, Vitamin C: 22mg, Vitamin B12: 1.5mcg

Preparation

Time Information

Preparation

30 minutes

Cooking

2 hours 0 minutes

Overall

2 hours 30 minutes

Difficulty

Level

Hard (3/4)

Steps

22 steps

Equipments

Utensils

chef's knife, cutting board, large pot, deep frying pan, colander, slotted spoon, wooden spoon, box grater, tongs, paper towel

Appliances

stovetop

Type

Type

Type Of Dish

Main Course, Pasta

Occasions

Lunch, Dinner, Family meal, Sunday lunch

Origin

Source

Platform

instagram

Original Creator

@federicofusca

Origin

Cuisine

Italian, Tuscan

Geographic

Italy, Tuscany

Various

Aspect

Texture

Al dente, Tender, Crispy, Juicy, Creamy

Flavors

Savory, Rich, Tomatoey, Porky, Cheesy, Umami, Tangy, Nutty

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Cool quickly,Store in an airtight container,Store fried artichokes separately for best texture), freezer : 2 months (Freeze the tomato sauce separately,Do not freeze fried artichokes for best quality,Use a freezer-safe airtight container)