This pasta has no business being this good at a BBQ joint. And yet, here we are.
Penne tossed in a rich, tangy Carolina Gold sauce, hit with the bold, savory depth of Chesapeake Dry Rub, and finished with parmesan and fresh basil. It's smoky, it's tangy, it's got a little heat, and it will absolutely steal the show at your next cookout. You've been warned.
No complicated technique. No fancy equipment. Just a pot, a pan, and two of Scott's best.
Ingredients
- 1 lb penne pasta
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- ½ cup Carolina Gold BBQ sauce
- 1½ teaspoons Chesapeake Dry Rub
- ½ cup pasta water (reserved)
- ½ cup freshly grated parmesan
- Fresh basil, for finishing
- Salt, for the pasta water
Equipment
- Large pot for boiling pasta
- Large skillet or sauté pan
- Tongs or pasta spoon
Instructions
Step 1: Cook the Pasta
Bring a large pot of heavily salted water to a boil. Cook the penne until just al dente — firm, not mushy. Reserve ½ cup of pasta water before draining. That starchy water is liquid gold for your sauce.
Step 2: Build the Base
Heat olive oil in a large skillet over medium heat. Add garlic and cook for 60 seconds until fragrant — don't burn it. Add cherry tomatoes and cook for 3–4 minutes until they start to blister and break down.
Step 3: Add the Good Stuff
Pour in the Carolina Gold and sprinkle in the Chesapeake Dry Rub. Stir to combine and let it simmer for 2 minutes. The sauce will thicken slightly and smell incredible. That's normal. That's correct.
Step 4: Toss the Pasta
Add the drained penne directly to the skillet. Toss to coat, adding reserved pasta water a splash at a time until the sauce clings to every piece of pasta the way it should.
Step 5: Finish and Serve
Remove from heat. Fold in the parmesan and top with fresh basil. Serve immediately, directly from the pan, because this pasta doesn't wait for anyone.
Chef Scott's Tips
Don't skip the pasta water. It's the secret to a sauce that actually sticks instead of pooling at the bottom of the bowl.
Al dente matters here. The pasta finishes cooking in the sauce, so pull it a minute early.
Want to make it a full meal? Toss in sliced smoked sausage or grilled chicken. The Chesapeake Dry Rub works on both.
Carolina Gold is tangy and mustard-forward. If you want more heat, add a pinch of extra Chesapeake Dry Rub at the end.
Fresh basil is not optional. It's the thing that makes this look and taste like you actually tried.
Serving Suggestions
Serve as a bold side alongside smoked ribs or pulled pork, or plate it up as a standalone meal with garlic bread and a cold drink. Either way, people will ask for the recipe. Point them here.
If you make this, tag us on Facebook & Instagram — we want to see it!