Leftover Brisket Pasta

Name: Leftover Brisket Pasta
Ingredients: INGREDIENTS:; 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 leftover), roughly chopped; 1 28-ounce can crushed tomatoes; 1/2 cup (a couple of handfuls) flat-leaf parsley leaves, chopped; Grated Parmigiano Reggiano for passing at the table

11 ingredients

1 steps

Ingredients

INGREDIENTS:
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 leftover), roughly chopped
1 28-ounce can crushed tomatoes
1/2 cup (a couple of handfuls) flat-leaf parsley leaves, chopped
Grated Parmigiano Reggiano for passing at the table

Directions

1

{"0":"DIRECTIONS:","2":"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.","4":"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.","6":"Drain the pasta and toss with the sauce. Add the parsley and serve, passing grated Parmigiano Reggiano at the table."}