Chef Big DA lunch-sized masterclass in fusion thermodynamics, featuring tender smoked brisket tossed in a rich, emulsified pomodoro and finished with hand-grated Pecorino.
Bring a large pot of heavily salted water to a rolling boil. Think Mediterranean Sea levels of salinity.
Salt the water only once it reaches a boil to save time.
While the water heats, dice your onion, mince the garlic, and cube that beautiful smoked brisket. Ensure the brisket is cold for easier cutting.
Keep the brisket cubes uniform for consistent heating.
Drop the Mezze Maniche into the boiling water and cook until two minutes before 'al dente'. We will finish the cooking process in the sauce.
Reserve at least a cup of pasta water before draining.
In a large copper saucier or heavy skillet, heat the olive oil over medium heat. Sauté the onions until translucent, then add the garlic and red pepper flakes for 60 seconds until fragrant.
Don't let the garlic brown; we want nuance, not bitterness.
Add the cubed brisket to the pan. We want to render just a touch of that smoky fat into the base before adding the tomatoes.
Listen for the sizzle, but don't over-sear the meat.
Pour in the crushed tomatoes and simmer gently. This is where the smoke from the brisket begins to emulsify with the acidity of the tomatoes.
If the sauce gets too thick, add a splash of pasta water.
Transfer the undercooked pasta directly into the sauce. Toss vigorously over medium-high heat, adding reserved pasta water as needed to achieve a glossy, high-viscosity coating.
The starch in the water is your best friend for emulsion.
Remove from heat. Fold in the Pecorino Romano and parsley. Plate immediately in warm bowls.
A final drizzle of high-quality olive oil adds a stunning finish.
The key here is the 'Bark-to-Pasta' ratio. We are looking for a high-viscosity sauce that clings to the ridges of the Mezze Maniche without overwhelming the delicate smokiness of the brisket. If you don't have a 12-hour brisket sitting in your fridge, first of all, why? Second, a high-quality store-bought smoked brisket will suffice, but the pit doesn't lie—homemade is better. Finish with a flurry of Pecorino for that essential hits of salinity.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.