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Ribbon Pasta With Pork Ragu and Fresh Sage

11

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

Ingredients

  • 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

Directions

  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.

Reviews Add a comment

  • mllefantine
    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.
    Reply