Heat 2 tablespoons of olive oil in a frying pan on medium-high. Sauté minced chilies and garlic for 20 to 30 seconds, or until almost golden. Add short-rib jus, tomato sauce, and short-rib meat. Season with salt and freshly ground white pepper. Reduce sauce by half. Add cooked pappardelle, arugula and Parmigiano-Reggiano. Toss to coat pasta evenly. Finish with extra-virgin olive oil and toss to coat thoroughly.
Use tongs to divide pasta among four warmed pasta bowls. Divide any sauce that remains in the saucepan onto pasta. Sprinkle with toasted pine nuts and serve immediately.