14.299 Papardelle with Babyback Ribs in Tomato Sauce

Cycle 14 – Item 299

31 (Tue) October 2023

Papardelle with Babyback Ribs in Tomato Sauce

3.0

by me

at home

-Changgok, Sujeong, Seongnam, Gyeonggi, Republic of Korea-

with IZ

Been watching a lot of Italian-American cooking channels on YouTube these days, where a common theme is meat braised in tomato sauce, plus pasta.  This inspired a recent dish featuring lamb and paccheri (see 14.294 Lamb Chops with Paccheri in Tomato Sauce).  Tonight, babyback ribs and papardelle.  More to come.

Essential to sear the meat first, which enhances flavor both to the meat…

Papardelle is a type of pasta.  Long noodle, flat and very wide (around 3 cm).

Currently my favorite pasta, especially with heavy sauces (see for example 14.128 Pappardelle alla Bolognese).

…and the sauce.

I’m reminded of Va Bene Pasta Deli in the Philippines, which served a sublime tagliatelle that was wide enough to qualify as papardelle, both with meat sauce – “possibly the best pasta dish with meat sauce that I have ever experienced” (see 9.078 Bolognese Tagliatelle) – and cream – “possibly the finest cream pasta dish that I have ever experienced” (see 9.218 Organic Eggs Tagliatelle).

I miss Manila.

(See also GLOBAL FOOD GLOSSARY)

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