LEFTOVER SHORT RIB PAPPARDELLE
Ingredients
2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, chopped
2 tablespoons fresh sage leaves, chopped
2 cups leftover beef short ribs, off the bones and shredded (it’s ok if there are carrots, mushrooms, etc… with the meat in the gravy)
1 large tomato, chopped (about 1 cup)
1-pound pappardelle – or your favorite pasta, cooked al dente to package directions (reserve 1 cup pasta water)
¾ cup leftover peas (or frozen peas)
3 tablespoons grated parmesan cheese (plus more for sprinkling)
2 tablespoons fresh parsley, chopped
2 tablespoons basil leaves, chopped
Instructions
Heat the olive oil in a large deep skillet and cook the onions, garlic, and sage until soft and fragrant, about 2-3 minutes. Add the short ribs with their gravy and cook, stirring frequently until soft and heated through. Add the tomato and ½ cup of the pasta water. Bring to a boil and cook stirring for 2 minutes.
Add the pasta, peas, and parmesan to the sauce and toss until well combined. Add the remaining ½ cup of pasta water as need to loosen the sauce and help to coat the pasta. Toss with the parsley and basil just before serving.
Serve the pasta hot in bowls garnished with more basil and with more parmesan on the side for sprinkling.
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