Ribbon Pasta With Pork Ragu And Fresh Sage

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

Preparation

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.