Ribbon Pasta With Pork Ragu and Fresh Sage

11 Ratings
  • 5 2
  • 4 4
  • 3 2
  • 2 2
  • 1 0

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.

Martha Stewart Living, October 2010, Martha Stewart Living, October 2010

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Recipe Summary

Servings:
4
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Ingredients

Directions

  • 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.

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  • 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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Reviews (1)

11 Ratings
  • 5 2
  • 4 4
  • 3 2
  • 2 2
  • 1 0
Martha Stewart Member
12/10/2010
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.
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