Ribbon Pasta With Pork Ragu And Fresh Sage Recipes

RIBBON PASTA WITH PORK RAGU AND FRESH SAGE

Ribbon Pasta With Pork Ragu and Fresh Sage image

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.

Provided by Martha Stewart

Number Of Ingredients 5

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

Steps:

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.
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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