Ingredients

The following ingredients have 4 Servings
  • 1 pound rigatoni with lines
  • Salt
  • 2 tablespoons extra-virgin olive oil (EVOO)
  • 3 large cloves garlic
  • chopped
  • 1 bay leaf
  • fresh or dried
  • Pinch of allspice
  • 3-4 cups leftover brisket
  • sauce and veggies (whatever you have left over)
  • roughly chopped
  • One 28-ounce can crushed tomatoes
  • ½ cup (a couple of handfuls) flat-leaf parsley leaves
  • chopped
  • Grated Parmigiano Reggiano
  • for passing at the table

Instruction

  • Place a large pot of water over high heat and bring up to a boil to cook the pasta
  • Once the water comes to a boil, add a generous amount of salt and cook pasta until al dente according to package directions
  • While the pasta water is coming up to a boil, start the sauce: Heat a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons
  • Add garlic, bay leaf and allspice, and cook until golden
  • Add the chopped, leftover brisket and vegetables
  • Stir and cook for a few minutes to heat everything through
  • Add the crushed tomatoes, bring up to a simmer and cook for 5 minutes
  • Drain the pasta and toss with the sauce
  • Add the parsley and serve, passing grated Parmigiano Reggiano at the table