A hearty dish with vitamins C, B1, B2, folic acid, niacin, proteins, carbohydrates, and dietary fiber, well-balanced that kids love and always ask for more, and most importantly, it's delicious.
We cook our Luigi fusilli pasta in 4 liters of salted water with a piece of onion for 15 minutes until al dente, then drain and set aside.
Our already cooked ribs are placed in a wok to fry with 3 tablespoons of olive oil, seasoned with salt and pepper to taste. Once well browned, we remove from the heat and place them in a container with absorbent paper to remove excess fat.
We let it rest and brush our BBQ sauce on the ribs. In the wok where we fried our meat, we add our modern Luigi speciale fusilli pasta and the rest of the BBQ sauce, tossing it as our pasta has an excellent consistency, and we add the meat.
In another pan, we place the onion and peppers as a garnish to caramelize.
To serve, we place a volcano of peppers and onions in the center of the plate.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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