If you looking to add a twist to your spare ribs then this recipe will definitely do the trick. If you want and extra spicy kick, add a few splashes of Peppadew hot splash-on sauce for a real spicy kick. It serves four to six people.
400 g Chickpeas, cooked (or use tinned chickpeas, drained)
Salt and Pepper
1 tbsp Sage, dried
1 tbsp Paprika
2 tbsp Olive Oil
2 tbsp Basil pesto
500 g Spare rib, good quality store-bought pre-cooked and cut into small cubes
2 tbsp Cream cheese
6 tbsp Buttermilk or Sour Cream
800 g (2 Jars) Peppadew Tomato and Jalapeno Chillies pasta sauce
500g penne pasta, cooked
In a sauce pan add the Peppadew Tomato and Jalapeño Chillies pasta sauce, Paprika, and Basil pesto. Heat through.
Add the cubed cooked spare rib and mix well.
Add the cream cheese and buttermilk/sour cream to the sauce.
Pour the sauce over the Penne pasta.
Serve with parmesan cheese.
Recipe supplied by Peppadew