Rather than a recipe this is again another very good and easy re-use of the “leftovers“, while the main recipe for the “Peposo” you can find it in the previous post 🙂 (and sincerely these are not leftovers, when I prepare this kind of recipes I often cook something more to be able to prepare also this kind of delicious pasta 😀 )
All you need to do is to take the remaining Peposo, break the meat into small pieces (it’s very easy and you don’t need a knife to do it if your Peposo was well done and very tender, it will fall apart) and heat it up gently in a pan, adding just a tablespoon of extra virgin olive oil on the bottom and if the remaining Peposo sauce is not enough you can add a little bit of tomato sauce. I suggest also to remove most of the peppercorns in the Peposo, they are ok in the main dish but in the pasta personally I prefer to remove them.
Look at this sauce, it’s just so inviting! You can also deep some bread while the pasta is boiling 😛
Then when the pasta is cooked drain it and put it in the pan with the sauce, mix well together, then serve it and sprinkle some freshly grated Parmigiano Reggiano on it (I used Pecorino since I had it, that’s also good).
Easy, fast and veeery tasty! 🙂
PS: for the pasta I suggest to choose types like rigatoni, mezzi paccheri, candele, ziti, penne or other similar types.
Products used in this recipe:
Pasta: Candele lunghe from Pastificio Gentile