Well, it’s been a while since I’ve taken you on a little trip up to the Comfort Food Diner, but I made up a little concoction this week I just have to share. I suggest here that my vegetarian and vegan friends go for a little walk, or perhaps visit some other sites. This post is not for you.

Left-over Pot Roast Pasta

To make this delicacy, you first have to have some left-over pot roast. In this case, along with a generous chunk of roast, I also had the liquid I braised it in, complete with a few chunks of carrots, a few mushrooms and some onions that had pretty much been cooked down into sauce. You need it all.

First, resist the temptation to simply make up a pot roast sandwich. Let’s save that for another day. Instead, prepare the left-over roast by breaking it up into smaller pieces. Next, choose your pasta. I leave this choice entirely to you. Bring a big pot of water up to a boil and toss in your pasta.

While the pasta starts cooking, coarsely chop up lots of garlic. Add some olive oil to a heavy pan, heat it up and gently start cooking the garlic. Add in generous quantities of dried chiles. I dry my own scotch bonnets in my handy mushroom dehydrator because I like them plenty hot but you might find red chile flakes from the market more to your taste. Don’t let the garlic burn. Instead, add two or three cups of pasta water, then when the pasta is a couple minutes away from being ready, add the left-over pot roast to the pan with the garlic and water, along with whatever braising liquid and veggies you have with it.

When the pasta is just this side of being fully cooked, drain it or for long pastas, simply fish it out with tongs, and add it to the sauce and roast bits, tossing it about for a minute or two. Shut the heat off and add in a generous amount of freshly grated Italian cheese (your choice which one) along with a handful of chopped up parsley or basil. Toss it one more time. Finish with some fresh ground pepper, and enjoy with a cold beer.