Pin This hearty Texas BBQ pasta brings together the bold flavors of smoked meats with creamy, cheesy pasta and a spicy kick from pickled jalapeños. It's what happens when Texas BBQ meets Italian comfort food in one glorious skillet meal that satisfies every craving.
I created this recipe after a weekend BBQ left us with extra brisket but zero enthusiasm for standard leftovers. This pasta quickly became our family's most requested "second day" meal, even prompting my husband to smoke extra meat specifically for this dish.
Ingredients
- Penne or rotini pasta: The ridges and tubes catch the sauce beautifully look for bronze-cut pasta for the best texture
- Smoked beef brisket or pulled pork: Provides the signature Texas BBQ flavor choose meat with good bark and smoke ring for maximum flavor
- Texas-style BBQ sauce: Creates the base of the sauce look for one with smoky notes and moderate spice
- Heavy cream: Transforms the BBQ sauce into a rich pasta coating use full-fat for best results
- Yellow onion and garlic: Builds the aromatic foundation fresh garlic makes a noticeable difference
- Sharp cheddar and Parmesan cheese: Creates the perfect creamy texture and tangy flavor buy block cheese and grate it yourself for better melting
- Pickled jalapeño rings: Adds brightness and heat to balance the rich sauce choose the spice level that suits your preference
- Cilantro and green onions: Optional fresh elements that brighten the dish use the tender stems of cilantro too
Instructions
- Pasta Preparation:
- Cook pasta in generously salted water until just al dente about 1 minute less than package directions. The pasta will continue cooking slightly when added to the sauce so this prevents it from becoming mushy. Reserve 1/4 cup of pasta water before draining in case you need to loosen the sauce later.
- Creating the Flavor Base:
- Heat olive oil in a large skillet over medium heat until it shimmers but doesn't smoke. Add diced onions and cook for a full 3 minutes until they become translucent and slightly soft. Add minced garlic and cook for exactly 30 seconds stirring constantly to prevent burning which would create bitterness in the final dish.
- Incorporating the Meat:
- Add your chopped brisket or pulled pork to the skillet distributing it evenly. Let it cook for 2 minutes while occasionally stirring to allow the meat to release its smoky flavors into the oil and become thoroughly heated. If using leftover refrigerated meat ensure it reaches a safe temperature.
- Building the Sauce:
- Pour in BBQ sauce and heavy cream stirring continuously to create a uniform mixture. Allow this combination to simmer gently for 3-4 minutes until you notice it thickening slightly and the color deepens. The sauce should coat the back of a spoon but still flow easily.
- Combining with Pasta:
- Reduce heat to low to prevent sauce splitting. Add the drained pasta directly to the sauce and use tongs or a pasta spoon to thoroughly toss ensuring every piece gets evenly coated. If the sauce seems too thick add a splash of reserved pasta water to reach your desired consistency.
- Adding the Cheeses:
- Sprinkle in the cheddar and Parmesan cheeses in small batches rather than all at once stirring between additions. This ensures smooth melting and prevents clumping. Continue stirring gently until the sauce becomes silky and no visible cheese pieces remain.
- Incorporating Jalapeños:
- Gently fold in half of the pickled jalapeño rings distributing them throughout the pasta. This allows their tangy heat to infuse the dish while saving some for garnish. Be careful not to crush them as you want those perfect rings intact for texture and visual appeal.
- Final Presentation:
- Transfer to a serving dish or individual plates immediately while piping hot. Artfully arrange remaining jalapeño rings on top followed by a scattering of fresh cilantro or parsley and sliced green onions if using. The contrast between the rich pasta and bright garnishes makes for a stunning presentation.
Pin The pickled jalapeños are truly the secret weapon in this recipe. I discovered their importance accidentally when I ran out of fresh jalapeños one night. The vinegary tang cuts through the richness of the cream and cheese, creating this perfect balance that makes you want just one more bite. My son who typically avoids spicy food now picks out the jalapeño rings first!
Storage and Reheating
This pasta keeps beautifully in the refrigerator for up to 3 days in an airtight container. The flavors actually deepen overnight as the pasta absorbs more of the smoky sauce. When reheating, add a splash of milk or cream to restore the silky texture, and warm gently over medium-low heat or in 30-second microwave intervals, stirring between each.
Meat Variations
While brisket and pulled pork are the stars of Texas BBQ, this versatile recipe works wonderfully with other proteins. Smoked chicken thighs bring a lighter touch while maintaining that essential smokiness. Chopped smoked sausage adds a wonderful snap and spice profile. For a meatless option, try smoked mushrooms – particularly portobello or king oyster varieties – which provide a substantial texture and absorb smoke beautifully.
Making It Ahead
This dish is perfect for meal prep or entertaining. Prepare the entire recipe up to the point of adding the cheese, then refrigerate. When ready to serve, gently reheat the pasta and sauce mixture, then add the cheeses and jalapeños just before serving. For potlucks, make the complete dish and transfer to a slow cooker on the warm setting, adding a touch more cream to prevent drying.
Perfect Pairings
The bold flavors of this Texas BBQ pasta call for equally characterful accompaniments. A simple side salad with a vinaigrette dressing provides refreshing contrast to the rich pasta. Warm garlic bread or Texas toast helps soak up every bit of the delicious sauce. For beverages, a cold Texas lager or amber ale complements the smoky elements, while sweet tea offers a traditional Southern pairing that stands up to the spice.
Seasonal Adaptations
Summer Version
Add grilled corn kernels for sweet pops of flavor
Mix in diced fresh tomatoes just before serving
Incorporate fresh basil instead of cilantro for a different aromatic profile
Success Stories
"Made this with leftover brisket from our weekend cookout and my teenagers devoured it! They've already requested it for next week." - Maria P.
"As a Texas transplant living in New England, this pasta brings me a taste of home. The combination of BBQ and pasta is genius!" - Robert T.
"I made this vegetarian with smoked jackfruit and my meat-loving husband didn't even miss the brisket!" - Jamie S.
Pin Recipe Q&A
- → What kind of pasta works best for this dish?
Penne or rotini are ideal, as their shapes hold the creamy BBQ sauce well and offer great texture.
- → Can I use a different meat besides brisket or pulled pork?
Yes, smoked chicken or sausage work well. For a vegetarian option, grilled mushrooms are delicious alternatives.
- → How spicy is the finished dish?
The spice comes from pickled jalapeños; adjust the quantity to your heat preference for a milder or bolder kick.
- → What cheese is best for a creamy sauce?
Sharp cheddar with Parmesan creates a rich, flavorful melt that enhances the smoked BBQ notes.
- → Can I prepare this dish ahead of time?
It can be made ahead and gently reheated, though add extra cream if the sauce thickens on standing.
- → Are there gluten-free alternatives?
Use your favorite gluten-free pasta and check BBQ sauce ingredients to accommodate gluten sensitivities.