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Brothy macaroni with pork ribs and chistorra

Name: Brothy macaroni with pork ribs and chistorra
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Yield: 4 servings
Cuisine: Home-style, International
Ingredients: 400 g Macaroni (dry); 350 g Pork ribs (estimated meat; buy 500 g bone-in); 150 g Txistorra; 180 g Onion; 20 g Tomato purée; 20 g Extra virgin olive oil; 1800 g Water (1.8 litres; reserve 300 ml); 1 g Oregano (dried); 3 g Parsley; 1 g Salt (to taste)

Total time1 h 35 min Preparation and possible waiting 20 min · Cooking 1 h 15 min

Preparation and possible waiting: 20 min · Cooking: 1 h 15 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Cereals containing gluten: Ingredient to check: Macaroni. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact.

Rating Not yet rated

Spoonable macaroni with tender pork ribs, chistorra and a tomato-oregano broth.

Jump to steps

20 minpreparation and possible waiting

1 h 15 mincooking

4servings

3.184 kcalwhole recipe

796 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 1 h 35 min Preparation and possible waiting 20 min · Cooking 1 h 15 min

Preparation and possible waiting: 20 min · Cooking: 1 h 15 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Omnivorous Main course 1 to 2 hours Home-style

Allergens

View full classification 23 tags

Diet

Omnivorous

Dietary requirements

Lactose-freeEgg-freeNut-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

Main coursePasta

Meal

Lunch

Preparation

BoilingSautéing

Appliances

CasseroleKitchen knife

Cuisine

Home-styleInternational

Season

All year round

Occasion

Everyday menu

Nutrition

High in protein

Total time

1 to 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Main course · Pasta

Meal

Lunch

Total time

1 to 2 hours

What you need

Ingredients

Let’s get cooking

Method

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.
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.
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.
Check that the meat and chistorra are thoroughly cooked, adjust the salt and add the parsley. Serve immediately in four deep plates.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.