After I made the giant brisket and we had tacos for dinner (and maybe lunch too?) we had a little left in the casserole that I decided to turn into a pasta sauce. It was great and so quick and easy. I found this Rachael Ray recipe that I used as a guide for this one. If you make that brisket, this is a great way to transform your leftovers into something totally new and different.
Time: 30 minutes
- 2 cups of leftover brisket, chopped
- 1 TBSP olive oil
- 1/2 an onion
- 3 cloves garlic
- 1 28 oz. can of organic crushed tomatoes (I use Muir Glen)
- 1 bay leaf
- salt, pepper and crushed red pepper flakes
- fresh parsley and parmesan to garnish
- 3/4 lb of pasta - I used penne
- Put a large pot of water to boil for your pasta.
- Peel and chop your onion and your 3 garlic cloves.
- Heat your 1 TBSP of olive oil over medium heat and once it's hot, add your onions, garlic and some crushed red pepper flakes.
- Cook your onions and garlic for a couple of minutes, until the onion is soft. Then add your brisket and your bay leaf and cook for a few minutes more.
- Add your tomatoes and about 1/2 tsp of salt and pepper to start.
- Simmer the sauce until your pasta is ready, then taste it for salt and pepper.
- Toss your pasta into your sauce and serve topped with parsley and parmesan.