Creamy Smoked Brisket and Pasta Shells
Leftover smoked brisket is one of those ingredients that gives you plenty to work with after the original cook is over. The bark, rendered fat, beefy flavor, and smoke have already developed, so pairing that brisket with a creamy pasta sauce gives it an entirely different character without losing what made the meat good in the first place.
Creamy Smoked Brisket and Pasta Shells combines tender cubes of brisket with a rich Parmesan cream sauce and pasta shells that catch plenty of sauce in every bite. Revolution Barbecue Kansas City BBQ Rub brings its smoky-sweet barbecue character directly into the cream sauce, where it complements both the beef and Parmesan.
The result is rich and savory, with smoke from the brisket, nuttiness from the Parmesan, garlic in the background, and just enough barbecue character to remind you where that brisket started. The pasta shells give the dish plenty of texture while holding onto the creamy sauce, making this a practical and satisfying way to put leftover smoked brisket back on the dinner table.
Creamy Smoked Brisket and Pasta Shells in a Parmesan Cream Sauce
Glenn Connaughton
4
10 minutes
15 minutes
680
American
Main Dish
The key to this pasta is letting the brisket remain the beefy, smoky centerpiece while the sauce supplies the richness around it. Cubing the leftover brisket gives you substantial pieces with a mix of tender interior meat and bark, rather than having the beef disappear into the sauce.
The Parmesan cream sauce brings a smooth, rich mouthfeel that works especially well against those smoky pieces of brisket. Revolution Barbecue Kansas City BBQ Rub is added directly to the sauce, spreading its smoky-sweet barbecue flavor throughout the pasta instead of adding another layer of seasoning to meat that is already fully cooked and seasoned.
Pasta shells are particularly well suited to a sauce like this because their shape captures the cream sauce while still leaving room for the brisket to stand on its own. Fresh Parmesan over the finished pasta adds another salty, nutty note, while parsley provides a fresh finish against all that beef and cream. The goal is a creamy pasta that still tastes unmistakably like smoked brisket.
Ingredients
For The Pasta And Brisket
- 12 ounces shell-shaped pasta
- 2 cups leftover smoked brisket, cut into cubes (about 12 ounces)
- Salt and freshly ground black pepper, to taste
For The Sauce
- 1 tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter
- 3 cloves garlic, finely chopped
- 1 cup heavy whipping cream
- ½ cup low-sodium beef stock
- 1 teaspoon Revolution Barbecue Kansas City BBQ Rub
- ½ cup freshly grated Parmesan cheese
For Serving
- Freshly grated Parmesan cheese, for topping
- Chopped fresh parsley, for garnish
Directions
- Cook The Pasta: Bring a pot of salted water to a boil and cook the shell-shaped pasta according to the package directions. Drain the pasta and set aside.
- Warm The Brisket: Heat the extra virgin olive oil in a large skillet over medium heat. Add the cubed smoked brisket and cook for 2 to 3 minutes, until warmed through and the edges begin to crisp slightly. Remove the brisket from the skillet and set aside.
- Sauté The Garlic: Reduce the heat to medium. Add the unsalted butter to the same skillet. Once melted, add the garlic and cook for about 1 minute, until fragrant.
- Build The Cream Sauce: Add the heavy whipping cream and beef stock to the skillet, then stir in the Revolution Barbecue Kansas City BBQ Rub. Bring to a gentle simmer and cook for 3 to 4 minutes, stirring occasionally, until the sauce begins to thicken.
- Add The Parmesan: Stir in the freshly grated Parmesan cheese until completely melted and the sauce is smooth and creamy.
- Combine The Pasta And Brisket: Return the cooked pasta and cubed brisket to the skillet. Gently toss until the shells and brisket are evenly coated with the Parmesan cream sauce and everything is heated through.
- Finish And Serve: Divide the pasta among serving dishes and finish with freshly grated Parmesan cheese and chopped parsley. Serve hot.
