Campanelle with Cabbage and Oven-Roasted Pork Ribs

• 1 (16 ounce) box Barilla Campanelle
• 1 pound pork spareribs
• 4 cloves garlic, minced, divided
• 1 sprig fresh rosemary
• 4 tablespoons extra-virgin olive oil, divided
• 1/2 cup dry white wine
• 3 cups thinly sliced cabbage
• 1 cup chicken broth
• 1 tablespoon butter
• 1/2 cup grated Parmigiano-Reggiano cheese

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.
4. Cook Campanelle according to package directions.
5. 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.
6. Add cabbage, chicken broth, salt, and pepper to taste; simmer until the cabbage is tender and thoroughly cooked.
7. Remove meat from the ribs and add to the sauce; simmer for 5 minutes.
8. Drain Campanelle and toss with the sauce.
9. Stir in butter and cheese and toss before serving.

barilla campanelle, pork spareribs, garlic, rosemary, extravirgin olive oil, white wine, cabbage, chicken broth, butter, cheese

Taken from allrecipes.com/recipe/campanelle-with-cabbage-and-oven-roasted-pork-ribs/ (may not work)