Ribbon Pasta With Pork Ragu And Fresh Sage Recipes

Steps:

• Bring a large pot of water to a boil; salt it. Cook pasta until it is tender, but not quite done.
• Meanwhile, place butter in a skillet or saucepan large enough to hold the cooked pasta; turn heat to medium, and add sage. Cook until butter turns nut-brown and sage shrivels, then turn heat to a minimum.
• When the pasta is just about done, scoop out a cup of the cooking water. Drain the pasta. Immediately add it to the butter-sage mixture, and raise heat to medium. Add 3/4 cup of the water, and stir; the mixture will be loose and a little soupy. Cook for about 30 seconds, or until some of the water is absorbed and the pasta is perfectly done.
• Stir in cheese; the sauce will become creamy. Thin it with a little more water if necessary. Season liberally with pepper and salt to taste, and serve immediately, passing more cheese at the table if you like.

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.