Bold Texas BBQ, tender beef, creamy sauce, and spicy pickled jalapeños create a comforting pasta with a kick.
# Components:
→ Pasta
01 - 12 oz penne or rotini pasta
02 - Salt, for boiling water
→ Meat
03 - 12 oz smoked beef brisket or pulled pork, chopped
→ Sauce Base
04 - 1.5 cups Texas-style BBQ sauce, smoky and moderately spicy
05 - 0.5 cup heavy cream
06 - 1 tablespoon olive oil
07 - 1 small yellow onion, finely diced
08 - 2 cloves garlic, minced
→ Cheese
09 - 1 cup shredded sharp cheddar cheese
10 - 0.25 cup grated Parmesan cheese
→ Vegetables and Toppings
11 - 0.5 cup pickled jalapeño rings, drained
12 - 0.25 cup chopped fresh cilantro or parsley (optional)
13 - 2 green onions, thinly sliced (optional)
# Directions:
01 - Cook pasta in a large pot of salted boiling water according to package directions until al dente. Drain and reserve.
02 - While pasta cooks, heat olive oil in a large skillet over medium heat. Add diced onion and sauté until translucent, approximately 3 minutes. Add minced garlic and cook for an additional 30 seconds until fragrant.
03 - Add the chopped brisket or pulled pork to the skillet. Cook for 2 minutes, stirring occasionally, to thoroughly heat through.
04 - Pour in the BBQ sauce and heavy cream. Stir to combine and bring the mixture to a gentle simmer for 3-4 minutes, allowing it to thicken slightly.
05 - Reduce heat to low. Add the cooked pasta to the skillet and toss gently to ensure it is evenly coated with the sauce.
06 - Sprinkle the shredded cheddar and grated Parmesan cheese over the pasta. Stir until the cheese is fully melted and the sauce achieves a creamy consistency.
07 - Gently fold in half of the drained pickled jalapeño rings into the pasta mixture.
08 - Serve immediately. Garnish with the remaining pickled jalapeño rings, chopped cilantro or parsley, and sliced green onions, if desired.
