RIBBON PASTA WITH PORK RAGU AND FRESH SAGE

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Ribbon Pasta With Pork Ragu and Fresh Sage image

Reserved jus is reduced into a sauce to coat long ribbons of pasta (we like mafalde because it holds on to the meat well). The rich flavor of sage is a natural pairing with pork.

Provided by Martha Stewart

Number Of Ingredients 5

1 pound ribbon pasta (such as mafalde)
2 cups jus, heated and reduced (from Braised Pork Shoulder)
2 cups shredded pork, heated (from Braised Pork Shoulder)
2 tablespoons fresh sage, thinly sliced
Pecorino Romano cheese

Steps:

  • Bring a large pot of salted water to a boil. Cook 1 pound ribbon pasta according to package instructions until al dente. Drain, reserving some cooking water.
  • Toss pasta with reserved jus, reserved shredded pork, and sage, adding reserved cooking water as needed.
  • Divide among 4 bowls. Garnish with finely grated Pecorino Romano cheese.

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