Brothy macaroni with pork ribs and chistorra
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 95 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Gluten-free and 9 more Indicative dietary requirements
View full classification 24 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch · Dinner
1 to 2 hours
Ingredients
＋ Add to a menu- Macaroni dry 400 g
- Pork ribs estimated meat; buy 500 g bone-in 350 g
- Txistorra 150 g
- Onion 180 g
- Tomato purée 20 g
- Extra virgin olive oil 20 g
- Water 1.8 litres; reserve 300 ml 1800 g
- Oregano dried 1 g
- Parsley 3 g
- Salt to taste 1 g
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Method
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Brown the chopped ribs in the oil in a casserole for 8 minutes, turning. Remove. Chop the onion and soften in the same pan for 6 minutes. Add the chistorra in pieces and cook for 4 minutes.
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Add the tomato purée, oregano and ribs. Pour in 1.5 litres water, partially cover and simmer gently for 30–40 minutes until the meat is tender. Spoon off excess fat from the surface.
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Add the macaroni and cook uncovered for the packet time, about 10–12 minutes, stirring to prevent sticking. Add the reserved 300 ml water, hot, as needed to retain a broth.
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Check that the meat and chistorra are thoroughly cooked, adjust the salt and add the parsley. Serve immediately in four deep plates.
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