Pappardelle with Short Rib Meat, Toasted Pine Nuts, Tomatoes, and Arugula

Directions for: Pappardelle with Short Rib Meat, Toasted Pine Nuts, Tomatoes, and Arugula

Ingredients

Pasta

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)

cup of extra-virgin olive oil

cup of toasted pine nuts

Assembly

Directions

Pasta

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

Assembly

1. 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.

See more: Lunch, Vegetables, Italian, Beef, Nuts, Tomatoes, Main, Saute, Dinner, Pasta