Pat the beef brisket dry with paper towels and trim any large, hard pieces of fat. Season the brisket all over with the kosher salt and freshly ground black pepper, pressing the seasoning gently into the meat.

Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. When the oil is hot and shimmering, add the seasoned brisket.

Sear the brisket for about 4–5 minutes per side, until a deep brown crust forms on both sides. This browning builds flavor for the sauce. Transfer the seared brisket to a plate and set aside.

Reduce the heat to medium. In the same pot, add the finely chopped yellow onion. Cook, stirring often, for 5–7 minutes, until the onion is soft and lightly golden, scraping up any browned bits from the bottom of the pot.

Stir in the minced garlic and cook for 30–60 seconds, just until fragrant, being careful not to let it burn.

Pour the dry red wine into the pot and stir well, scraping the bottom to deglaze. Let the wine simmer for 2–3 minutes to reduce slightly.

Add the crushed tomatoes, beef broth, dried Italian seasoning, dried oregano, smoked paprika, and granulated sugar. Stir to combine everything into a smooth sauce.

Return the seared brisket and any accumulated juices to the pot, nestling the meat down into the tomato mixture so it is mostly submerged.

Bring the mixture just to a gentle simmer over medium heat, then reduce the heat to low. Cover the pot with a lid, leaving it slightly ajar, and let the brisket cook slowly for about 2.5 to 3 hours, turning the brisket once or twice during cooking.

Check the brisket after about 2.5 hours. It is done when it is very tender and can be easily pulled apart with two forks. If it still feels firm, continue to simmer, checking every 20–30 minutes.

Once the brisket is tender, carefully transfer it to a cutting board. Use two forks to shred the brisket into bite-sized pieces, discarding any large pieces of fat. Return the shredded brisket to the pot of sauce and stir to coat.

Taste the sauce and adjust the seasoning if needed, adding a little more kosher salt or freshly ground black pepper to taste. Keep the sauce warm over low heat while you cook the pasta.

Bring a large pot of salted water to a boil. Add the short pasta and cook according to package directions until just al dente, usually 9–11 minutes.

Reserve about 1 cup of the starchy pasta cooking water, then drain the pasta well.

Add the drained pasta directly into the pot with the brisket sauce. Toss gently but thoroughly so every piece of pasta is coated. If the mixture seems too thick, add a splash of the reserved pasta water to loosen the sauce to your liking.

Sprinkle in the finely grated Parmesan cheese and toss again until the cheese melts into the sauce and the pasta looks glossy and well coated.

Stir in most of the chopped fresh parsley, reserving a small handful for garnish. Give the pasta a final gentle toss.

Serve the brisket pasta hot, topped with the remaining chopped fresh parsley and a little extra grated Parmesan cheese if desired.