INSTRUCTIONS
-
Bring water to a boil, season with 1.5 Tbsp salt/L of water
-
In a separate pan large enough to contain the pasta and sauce, add the Roman Style Brisket with 2-3 tablespoons of water. Warm the sauce and melt over low heat.
-
Drop Mafaldine in boiling water. Allow to cook for 2.5-3 minutes.
-
Right before you remove from the water, add a few additional splashes of pasta water to the pan.
-
Strain the pasta into a basket or colander, or remove with a wire skimmer.
-
Transfer to pan with the Roman Style Brisket sauce.
-
Allow to simmer together for 1-2 minutes over medium heat, gently tipping the pan away from and back toward you, or use a rotating motion to keep your pasta moving. Use tongs, a spatula or a wooden spoon to assist. You just want to avoid allowing the pasta to sit in one spot where they may get stuck to the pan.
-
Once the pasta appears glazed and well coated, serve and enjoy. If it appears dry for any reason, add additional water and bring to a simmer before plating.
ENHANCEMENT IDEAS
-
Parmesan, pecorino or any grated cheese you like
-
A smoky cheese (i.e. Scamorza) would be lovely, too
-
Leafy greens or broccolini
INGREDIENTS
Pasta: Semolina, water, egg, salt
Sauce: Beef brisket, red wine, beef stock, San Marzano tomato, onion, celery, carrot, pancetta, butter, tomato paste, raisins, garlic, cocoa, Calabrian chile, rosemary, oregano, thyme, salt, pepper
