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Ribbon Pasta With Pork Ragu and Fresh Sage

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.

  • yield: Serves 4




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


  1. Step 1

    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.

  2. Step 2

    Toss pasta with reserved jus, reserved shredded pork, and sage, adding reserved cooking water as needed.

  3. Step 3

    Divide among 4 bowls. Garnish with finely grated Pecorino Romano cheese.

Martha Stewart Living, October 2010



Reviews (1)

  • 10 Dec, 2010

    This was a very easy recipe and a great way to use up leftover braised pork, however I found it a little dry and bland. Throwing the sage in was a bit of a cop out for giving it some real flavour. I'll probably find a different way to use up my leftover pulled pork in the future.