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Recipe: Pappardelle With Short Rib Meat, Toasted Pine Nuts, Tomatoes, and Arugula edit

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Created by: Anonymous

Yield: 4 servings

edit Ingredients

1

tablespoon olive oil

2

teaspoons minced chilies

1

tablespoon minced garlic

4

cups short rib jus

2

cups short rib meat

1

cup tomato sauce

1

pound (16 ounces) dried pappardelle, cooked al dente

4

cups arugula, washed

1

cup freshly grated Parmigiano-Reggiano (Parmesan cheese)

¼

cup extra-virgin olive oil

½

cup toasted pine nuts

edit Preparation

Step 1

Heat 2 tablespoons of olive oil in a frying pan on medium-high. Saute 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

Assembly: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.

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