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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.

  • Servings: 4

Source: Martha Stewart Living, October 2010


  • 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


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

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

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