Occasionally we see a recipe on a cooking show that makes us drop everything, head straight to the supermarket, buy all the ingredients, and get to work. This recipe for goulash made with pork shoulder and bell peppers from Jamie Oliver was a good example. It's a pork pot roast that creates a delicious sweet sauce, and lots of it.
We made this easy one-skillet pasta from the leftovers.
Pasta with Leftover Pork Ragu
1 cup shredded leftover pork shoulder
½ cup of the sauce it cooked in (reduced bell peppers, paprika, caraway seeds, etc.)
½ lb brown rotini pasta
3 tbsp goat cheese, plus extra for garnish
2 tbsp chopped thyme leaves
2 tbsp chopped parsley leaves
parmigiano reggiano
1. Cook and drain the pasta, reserving a cup of the cooking water.
2. In a large skillet heat the pork and its sauce together until warm. Add the goat cheese and about half the cooking water, and stir until the goat cheese has melted. Add the thyme and parsley.
3. Add the cooked pasta to the skillet and combine. Keep the heat at medium-low, and add more cooking water as necessary to coat the pasta with the sauce. Season with black pepper and kosher salt, if needed.
4. Top pasta with extra goat cheese and grated parmigiano.
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