Despite having a procedure done on her eye last week, my Nan was adamant not to cancel our Arrabiatta Sauce making lesson. She is one gritty Italian who’s north of 80 and I chose not to argue with her… this time anyways. That food loving Ukrainian I know put this request in a while back when we started our lessons, so Nan & Pops had the ingredients ready to transform into saucy deliciousness. Venture into the heat with this speecy-spicy recipe that tantalizes the senses and does not disappoint!
8 hot yellow banana peppers, washed
1/2 cup white wine
3-4 garlic cloves, peeled and crushed
1 tsp each dried basil, parsley, oregano
salt & ground pepper to taste
4, 680mL bottles crushed stewed tomatoes
1m 400mL can diced stewed tomatoes
1 rack pork back ribs
1) Preheat your oven to 250 degrees F. Cut your ribs into individual or double segments and arrange on a baking sheet. Add salt and pepper to taste. Slow cook in the oven for 90 minutes. Set aside to cool (make ahead of time before making your sauce).
2) In a large saucepan add canola oil and heat to medium, low. Using hand protection when handling the peppers on a cutting board cut the stems off and discard, then cut the peppers lengthwise then widthwise adding each to the saucepan, seeds and all (the seeds have the heat, so beware). Saute the peppers until softened and browned, stirring occasionally. Add white wine and simmer for 2 minutes.
3) Add all of the remaining ingredients then stir to combine, including the cooked ribs. Allow to simmer in the pot covered with a lid on medium low for 90 minutes, stirring occasionally.
4) Serve over boiled pasta of your choice and sprinkle with grated Parmesan cheese. Enjoy to the MAX!
This is one steamy proposition that transforms taste to a new level. We set the table with a tablecloth gift offering I brought back from Portugal and shared fun holiday stories during dinner.
We served another famous soup of Nan’s first – Acini di Pepe Soup that I made special to help her recuperation post eye surgery. Nice to see that it worked!
We enjoyed the pasta and ribs with fabulous Okanagan Wine and even better company. It was great to be the victim of this spicy food hangover, lucky me! What’s the next lesson on Nan, your famous Vodka Sauce?