Reviews (1) Add Rating & Review 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 Rating: Unrated 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.
Back to Ribbon Pasta With Pork Ragu and Fresh Sage All Reviews for Ribbon Pasta With Pork Ragu and Fresh Sage - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Ribbon Pasta With Pork Ragu and Fresh Sage Recipe Summary Servings: 4
Ingredients Ingredient Checklist 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
Gallery Ribbon Pasta With Pork Ragu and Fresh Sage
Recipe Summary Servings: 4
Gallery
Ribbon Pasta With Pork Ragu and Fresh Sage
Ribbon Pasta With Pork Ragu and Fresh Sage
Ribbon Pasta With Pork Ragu and Fresh Sage
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
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
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.
Reviews (1)
Add Rating & Review 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 Rating: Unrated 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.
Reviews (1)
Add Rating & Review 11 Ratings 5 star values: 2 4 star values: 4 3 star values: 2 2 star values: 2 1 star values: 0
Add Rating & Review
11 Ratings 5 star values: 2 4 star values: 4 3 star values: 2 2 star values: 2 1 star values: 0
11 Ratings 5 star values: 2 4 star values: 4 3 star values: 2 2 star values: 2 1 star values: 0
11 Ratings 5 star values: 2 4 star values: 4 3 star values: 2 2 star values: 2 1 star values: 0
5 star values: 2 4 star values: 4 3 star values: 2 2 star values: 2 1 star values: 0
Martha Stewart Member Rating: Unrated 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.Martha Stewart Member
Rating: Unrated 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.
Rating: Unrated
All Reviews for Ribbon Pasta With Pork Ragu and Fresh Sage
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Ribbon Pasta With Pork Ragu and Fresh Sage
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
