Who says BBQ is just for the grill? Chef Scott brings the smokehouse to the stovetop with this bold, tangy penne pasta featuring Chesapeake Dry Rub and a generous toss of Carolina Gold sauce. Think smoky, savory, tangy, and rich — like a Southern BBQ arrabbiata that'll have everyone at the table asking for seconds.
Ingredients
- 1 lb penne pasta
- 1/2 lb smoked sausage or smoked shrimp, sliced
- 1/2 cup sun-dried tomatoes, chopped
- 4 cloves garlic, minced
- 1 small red onion, thinly sliced
- 2 tablespoons olive oil
- 2 tablespoons Scott's Chesapeake Dry Rub
- 1/3 cup Scott's Carolina Gold sauce (plus more for drizzling)
- 1/2 cup pasta water (reserved)
- 1/2 cup freshly grated parmesan
- Fresh basil, for garnish
- Salt and pepper to taste
Instructions
- Cook the pasta — boil penne in well-salted water until al dente. Reserve 1/2 cup pasta water before draining.
- Season the protein — toss smoked sausage or shrimp with 1 tablespoon of Scott's Chesapeake Dry Rub. Sear in a large skillet over medium-high heat in olive oil until golden. Set aside.
- Build the base — in the same skillet, sauté red onion and garlic over medium heat for 2–3 minutes until softened. Add sun-dried tomatoes and the remaining Chesapeake Dry Rub. Stir for 1 minute.
- Add the sauce — pour in Scott's Carolina Gold sauce and a splash of pasta water. Stir to combine into a glossy, tangy sauce.
- Toss — add the drained penne and seared protein to the skillet. Toss everything together, adding more pasta water as needed to loosen the sauce.
- Finish — remove from heat and stir in half the parmesan. Taste and adjust seasoning.
- Serve — plate up, top with remaining parmesan, fresh basil, and an extra drizzle of Carolina Gold. Dig in.
Chef Scott's Tips
- The Chesapeake Dry Rub brings that Old Bay-inspired depth — savory, briny, and bold. It's the secret backbone of this dish.
- Carolina Gold sauce acts like a smoky, tangy vinaigrette for the pasta — don't skip the extra drizzle at the end.
- Smoked shrimp takes this to another level — smoke them at 225°F for 20 minutes before adding to the dish.
- Parmesan balances the tang of the Carolina Gold beautifully — be generous with it.
- Want heat? Add a pinch of red pepper flakes when sautéing the garlic.
The smokehouse meets the pasta bowl. This one's a game changer. 🔥