1/4 cup extra virgin olive oil
Heat oil in a large heavy pot over high heat. Sprinkle spareribs with salt and pepper. Working in batches, add ribs to pot and brown on all sides, about 6 minutes. Transfer ribs to a bowl.
In the same pot, add onions, garlic, peppers and crushed red pepper if used. Saute until onions just begin to brown, about 10 minutes. Add tomatoes with their juices; use a fork or potato masher to coarsely crush tomatoes.
Return ribs and their juices to the pot. Add broth , wine, thyme and bay leaves and bring to a boil. Reduce heat to medium-low; simmer uncovered until ribs are very tender and sauce thickens, stirring occasionally, about 2 hours. Taste and adjust salt and pepper if needed.
Cook pasta in a large pot of boiling salted water until just tender but still firm to bite. Drain and return pasta to the pot. Add cheese, parsley and some of the sauce; toss to coat. Transfer pasta to a large serving bowl; top with spareribs and remaining sauce and serve.
Copyright © 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved