This is a traditional dish from Naples, typically served on a Sunday. Pork ribs, called 'tracchie' are used to make a rich tomato ragu which is served with 'candele' pasta. Eat this as the locals do - break the pasta into smaller chunks and serve with just the ragu sauce. Then eat the braised ribs for the second course!
Candele translates to candle in Italian. This pasta is long with a hollow centre and is typically used in Southern Italy.