1 can tomatoes (28 ounces) drain and reserve a ¼ cup of the juice
16 ounces boneless country style ribs
Salt and pepper
2 teaspoons olive oil
1 large shallot (finely chopped)
2 garlic cloves (crushed and minced)
1 ½ teaspoons fresh rosemary (minced)
½ cup dry red wine (I used cherry in this recipe)
2 cups Ziti pasta (uncooked)
Grated Romano cheese
Pulse tomatoes in a food processor until coarsely chopped; set aside.
In a large skillet over medium-high heat using the oil brown the ribs on all sides; set aside on a plate. In the same skillet cook, the shallots seasoned with ¼ teaspoon salt until softened. Add the garlic and rosemary and cook for about 30 seconds until fragrant. Stir in the wine, scraping any dripping from off the bottom of the skillet. Continue cooking until wine is reduced to about half.
Stir in the tomatoes with the reserved juice and work the pork ribs into the mixture, cover, and cook on simmer for about 1 ½ hour until pork can easily be separated with a fork. Remove pork to a plate and let cool slightly and then using a 2 forks separate into bite-size pieces; stir the pork back into the sauce in the skillet; salt and pepper to taste and keep warm.
About 15 minutes before the pork is done cook pasta according to package directions; drain and reserve a ½ cup of the pasta water.
Mix the pasta and sauce together adjusting the consistency if needed with the reserved pasta water. Serve garnished with the cheese.