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Campanelle with Cabbage and Oven-Roasted Pork Ribs

Rated as 4.25 out of 5 Stars

"Marinated ribs are roasted until tender with wine. The meat is served in a reduced sauce with sliced cabbage, campanelle pasta, and served with butter and grated cheese."
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Ingredients

55 m servings 421 cals
Original recipe yields 8 servings

Directions

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  1. Marinate pork ribs overnight with 3 of the minced garlic cloves, rosemary, 2 tablespoons olive oil, and black pepper, to taste.
  2. Place ribs in a shallow roasting pan, cover with aluminum foil, and bake in a 425 degrees F oven for 20 minutes; remove from oven, add wine, and bake uncovered for an additional 15 minutes.
  3. Bring a large pot of water to a boil. Cook Campanelle according to package directions.
  4. Meanwhile, saute in a medium skillet the remaining garlic in 2 tablespoons olive oil over medium heat for 2 minutes, or until garlic turns slightly golden in color. Add cabbage, chicken broth, salt, and pepper to taste; simmer until the cabbage is tender and thoroughly cooked.
  5. Remove meat from the ribs and add to the sauce; simmer for 5 minutes. Drain Campanelle and toss with the sauce.
  6. Stir in butter and cheese and toss before serving.

Nutrition Facts


Per Serving: 421 calories; 18.2 g fat; 45.7 g carbohydrates; 16.9 g protein; 39 mg cholesterol; 237 mg sodium. Full nutrition

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Reviews

Read all reviews 14
  1. 16 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

A nice change of pace. I cooked my ribs on the grill in a lipped baking sheet covered in foil for 3 hours at a low low temp, then added the wine and cooked another hour covered. The ribs feel ri...

Most helpful critical review

This recipe was mediocre at best. I used only 8 ounces of pasta and that was plenty in proportion to the rest of the ingredients. I marinated the ribs for 24 hours, upped the fresh rosemary to t...

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This recipe was mediocre at best. I used only 8 ounces of pasta and that was plenty in proportion to the rest of the ingredients. I marinated the ribs for 24 hours, upped the fresh rosemary to t...

A nice change of pace. I cooked my ribs on the grill in a lipped baking sheet covered in foil for 3 hours at a low low temp, then added the wine and cooked another hour covered. The ribs feel ri...

Started with the best quality ingredients: Imported Parmesan cheese, Colavita EVOO and Barilla Pasta. Also used country style ribs, marinated overnight in fresh Rosemary. The cabbage turned a pr...

We had to make a lot of adjustments to make this work for us, but it turned out delicious! I made the marinade as stated but added salt to the chops. Before i baked the pork I seasoned it with e...

My husband does not eat pork so I took Cynthia Ross' suggestion and used lamb. It was delicious. My husband thought it was good. I liked the cabbage and pasta element.I will probably use this ...

A little extra work but this is worth it. I substituted boneless pork loin for the ribs. Used the same cooking method. I also used freshly grated Parmesan cheese in place of Parmigiano-Reggian...

Not something I would normally prepare for dinner, but it was quite good. I used bone in pork ribs and just cook them 30 min @ the higher temp and 20 at the lower temp and then sliced the meat ...

This is a great recipe that I will definitely be making again. My whole family enjoyed it. It is pretty simple to create and has wonderful flavor!

This is a really nice recipe. Different and we loved pasta and cabbage! Could use a little more herbs but all around a definite keeper! I haven't made Barilla Campanelle in a long time and its s...