Ingredients Jump to Instructions ↓

  1. Kosher salt

  2. 1 pound pappardelle , or other wide ribbon pasta

  3. 1 to 1 1/2 pounds pulled braised pork

  4. 2 cups braising liquids

  5. 3 tablespoons butter, cut into pats

  6. Juice of 1 lemon

  7. Large bundle arugula , watercress , or spinach , washed and trimmed

  8. Freshly ground black pepper

  9. Grated nutmeg

  10. Parmigiano-Reggiano cheese , for garnish

  11. A handful fresh flat-leaf parsley or celery greens , chopped, for garnish

Instructions Jump to Ingredients ↑

  1. Serve this dish at the end of your cook day - it's easy and comforting. This easy dish made from braised pork leftovers (also used in Red Pork Posole) is based on a pork and torn fresh pasta served at Danny Meyer's Maialino (translation: little pig) restaurant in NYC. My husband and I turn into little piggies when we eat this dish at home, too.

  2. Bring a large pot of water to a boil for the pasta. Salt the water, add the pappardelle, and cook to al dente. Reserve 1 cup of the pasta cooking liquid just before draining the pasta.

  3. Meanwhile, gently heat the pulled pork and braising liquids, in a saucepan over medium heat.

  4. Drain the pasta and return it to the hot pot, and toss with butter, the braised pork, 2 cups braising liquid, lemon juice , and starchy water as needed to produce enough sauce to coat the pasta and give the pappardelle movement. Wilt the arugula greens into the pasta , and season with salt, pepper, and nutmeg, to taste. Serve in shallow dishes and top with cheese, and parsley.


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