Creamy Smoked Brisket and Pasta Shells
When it comes to comfort food, few things beat the combination of smoky, tender brisket and creamy pasta. This recipe was inspired by the need to give leftover smoked brisket a second act, turning it into a rich, indulgent dish that feels like something you would order from a high-end steakhouse. The velvety cream sauce, with its balance of garlic, Parmesan, and a subtle whisper of smoke, hugs each pasta shell and amplifies the deep flavors of the brisket. It’s hearty, decadent, and the kind of dinner that makes everyone at the table ask for seconds.
Creamy Smoked Brisket and Pasta Shells in a Parmesan Cream Sauce
Glenn Connaughton
4
10 minutes
15 minutes
680
American
Main Dish
Leftover brisket deserves more than being reheated on a plate, and this recipe proves why. The smoky bark and tender cubes of brisket meld beautifully with a creamy garlic-Parmesan sauce enhanced by our Kansas City BBQ Rub. This rub brings a balanced sweetness and warmth that complements the brisket’s natural smokiness and creates a luxurious, flavorful sauce. It’s a quick, family-friendly meal that transforms leftover BBQ into something truly memorable.
Ingredients
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12 ounces shell-shaped pasta
2 cups leftover smoked brisket, cut into cubes (about 12 ounces)
Salt and freshly ground black pepper, to taste
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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
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Freshly grated Parmesan cheese, for topping
Chopped fresh parsley, for garnish
Directions
- Cook The Pasta: In a pot of boiling salted water, cook the shell-shaped pasta according to package instructions. Drain and set aside.
- Warm The Brisket: In a large skillet over medium heat, warm the olive oil. Add the cubed brisket and sauté for 2 to 3 minutes until warmed through and slightly crisped on the edges. Remove and set aside.
- Sauté The Garlic: In the same skillet, lower the heat to medium. Melt the butter, then add the garlic. Cook for 1 minute until fragrant.
- Make The Sauce: Pour in the heavy cream and beef stock, then stir in the Revolution Barbecue Kansas City BBQ Rub. Simmer for 3 to 4 minutes until the sauce thickens slightly.
- Add The Cheese: Stir in the Parmesan until fully melted and creamy.
- Combine Everything: Return the pasta and cubed brisket to the skillet. Toss gently until everything is coated in the sauce.
- Garnish And Serve: Top with a sprinkle of freshly grated Parmesan cheese and chopped parsley. Serve immediately while hot.
