Yields
4 servings
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ingredients
1
Tbsp of olive oil
2
tsp of minced chilies
1
Tbsp of minced garlic
4
cup of short rib jus
2
cup of short rib meat
1
cup of tomato sauce
1
lb(s) (16 ounces) dried pappardelle, cooked al dente
4
cup of arugula, washed
1
cup of freshly grated Parmigiano-Reggiano (Parmesan cheese)
¼
cup of extra-virgin olive oil
½
cup of toasted pine nuts
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directions
Step 1
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.
Step 2
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.