Spicey Rib and Italian Sausage Spaghettoni

Michele Romano Spicey Rib and Italian Sausage Spaghettoni

OMG…Michele Romano Recipes spicy ribs and Italian sausage Spaghettoni is absolutely devine. Say hello to my little friend or should I say fork!! This Italian creation will not last long on the supper table.

The Difference Between Spaghetti and Spaghettoni

In Italy, spaghetti is usually cooked al dente (Italian for “to the tooth”), fully cooked yet still firm to when bitten. Sometimes it may also be cooked to a softer consistency.

Spaghettoni is a and takes more time to cook. Spaghettini, as you may have concluded, is a thinner form which takes less time to cook.

Michele Romano Recipes

Spicy Ribs and Italian Sausage Spaghettoni


  • 1 lb baby back pork ribs
  • 4 tbsp extra virgin olive oil
  • 4 cloves garlic, each cut in half
  • 3 hot or mild Italian sausages, sliced in rounds
  • ½ medium sized onion, diced
  • ½ green pepper, diced small
  • 4 roma tomatoes, diced
  • ½ tbsp basil
  • ½ tbsp oregano
  • ½ tsp dried red chili peppers
  • 1 ½ tsp salt
  • 1 28 0z can diced tomatoes
  • ½ cup tomato sauce
  • 2 cups tomato juice
  • 1 ½ cups organic chicken broth
  • 1 410-gram box of spaghettoni or spaghetinni


  1. Pour olive oil in bottom of heavy-duty sauce pot.
  2. Add garlic and fry in oil until blackened on all sides.
  3. Remove garlic and set aside.
  4. Add ribs to pot and brown all sides, remove from pot, set aside.
  5. Add Italian sausage rounds, onions, green pepper and roma tomatoes.
  6. Fry mixture in oil for 5 minutes.
  7. Add spices, salt, pepper to taste and all remaining ingredients.
  8. Place ribs back in pot, add blackened garlic.
  9. Semi cover pot and simmer on very low for 90 minutes to 2 hours. (Until ribs are very tender)
  10. Remove blackened garlic.
  11. Serve on top of hot spaghettoni and fresh grated Romano cheese.

Serves: 4-6
Prep time: 30 minutes
Cook Time: 90 minutes

Live Long & Mangia!