Leftover Brisket Pasta

• 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

1. 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.
3. 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.
4. Drain the pasta and toss with the sauce. Add the parsley and serve, passing grated Parmigiano Reggiano at the table.

ingredients, rigatoni, salt, extravirgin olive oil, garlic, bay leaf, allspice, leftover brisket, tomatoes, couple, passing

Taken from www.epicurious.com/recipes/member/views/leftover-brisket-pasta-50150714 (may not work)