Recipes Ingredients Meat & Poultry Pork Recipes Pork Ragu with Pasta 5.0 (1) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 4 Use the leftovers from our Pork Chops with Fennel and Carrots for this recipe -- they give a meaty heft to vegetable tomato sauce over pasta. Ingredients 1 cup reserved roasted vegetables (from Pork Chops with Fennel and Carrots), coarsely chopped 1 (14.5-ounce) can diced tomatoes ½ cup low-sodium chicken broth ½ teaspoon Italian seasoning blend Coarse salt and ground pepper 2 reserved cooked pork chops (from Pork Chops with Fennel and Carrots) ¾ pound short twisted pasta, such as cavatappi Finely grated Parmesan Directions In a medium pot, combine roasted vegetables, tomatoes with juice, chicken broth, and Italian seasoning blend; season with salt and pepper. Bring to a boil over medium-high heat, then nestle pork chops in mixture. Reduce heat to low, cover, and cook until pork chops are very tender, about 45 minutes. Meanwhile, in a large pot of boiling salted water, cook pasta according to package instructions. Drain. Transfer pork chops to a large bowl. With 2 forks, shred meat, discarding bones. Add pasta and sauce to bowl and toss to combine. To serve, sprinkle with Parmesan. Rate it Print