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Ingredients
- 8 ounces, weight Pappardelle Pasta
- 3 whole Leftover Braised Short Ribs (See Note)
- 1 cup Leftover Braised Short Ribs Sauce (See Note)
- 2 Tablespoons Parsley, Chopped
- 2 ounces, weight Pecorino Romano, Shaved, For Garnish
- Olive Oil, For Drizzling
Method
- Note: This recipe uses leftovers from my Red Wine Braised Short Ribs.
- See recipe in my TK recipe box or blog.
- Bring a large pot of salted water to a boil.
- The water should taste like salt water.
- Add pasta and cook until al dente.
- Drain, reserving 1 cup pasta water.
- While pasta cooks, remove meat from bones and shred.
- Add meat and leftover sauce to a large saute pan, bring to a boil and reduce to a simmer.
- Toss pappardelle in the sauce to coat, adding a few spoonfuls of pasta water, as needed, to thin the sauce.
- Toss with parsley, garnish with shaved cheese and drizzle with oil.
- Enjoy.
