- [Braised Short Ribs with Swiss Chard|
- 1 box orecchiette pasta
- High-quality Parmesan cheese (I highly recommend Parmigiano-Reggiano)
- This dish is designed to use up your leftovers from the [Braised Short Ribs with Swiss Chard|
- braised-short-ribs-with-swiss-chard-and-polenta/] post. Making that recipe is going to be your first step, although you don’t need the polenta for this dish.
- I had about 3 short ribs with its braising liquid leftover, along with about 1/3 of the swiss chard. This recipe will work with less or more of the short ribs and swiss chard. Just adjust the amount of pasta accordingly.
- Shred braised short rib meat into bite size pieces and discard any visible fat.
- Heat shredded meat with the braising liquid and swiss chard in a large sauté pan over low or medium-low heat.
- Meanwhile, bring a pot of salted water to a boil and cook orecchiette 1 minute less than the package directions. Drain pasta, reserving 1 cup of the pasta water.
- Add orecchiette to the sauté pan, stir, and cook for one minute. If there isn’t enough braising liquid to adequately coat the pasta, add a bit of the pasta water. Give a generously sprinkling of freshly-grated Parmesan cheese (I highly recommend Parmigiano-Reggiano) and stir.
- Serve with another heavy-handed sprinkling of freshly grated Parmesan cheese.