Ribbon Pasta With Pork Ragu and Fresh Sage

11 Ratings
1 Review

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:

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

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.

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Step 2
Toss pasta with reserved jus, reserved shredded pork, and sage, adding reserved cooking water as needed.
Step 3
Divide among 4 bowls. Garnish with finely grated Pecorino Romano cheese.

Reviews (1)

11 Ratings

5 star values: 2
4 star values: 4
3 star values: 2
2 star values: 2
1 star values: 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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Ribbon Pasta With Pork Ragu and Fresh Sage

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Recipe Summary

Ingredients

Directions

Reviews (1)

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Ribbon Pasta With Pork Ragu and Fresh Sage

Gallery

Recipe Summary

Ingredients

Directions

Reviews (1)

All Reviews for Ribbon Pasta With Pork Ragu and Fresh Sage