Introduction: Can Comfort Food Be Ready in Just 25 Minutes?
Ever craved a dish that’s hearty, smoky, and packed with flavor, but doesn’t keep you in the kitchen all day? That’s where Pulled Pork Pasta comes in! This contest-winning recipe combines tender barbecue pulled pork, zesty veggies, and cheesy goodness with pasta for a meal that’s like a warm hug on a plate. Wondering how to turn simple ingredients into a family-favorite dinner in under 30 minutes? Stick with me, and I’ll guide you through every step to create this delicious, one-pan dish that’s perfect for busy weeknights or cozy gatherings!
Overview: Why This Recipe Rocks
The Pulled Pork Pasta is a quick, comforting dish that blends the smoky, tangy flavors of barbecue with the heartiness of pasta. It’s a contest winner for a reason—easy, flavorful, and loved by all! Here’s why it’s a standout:
- Time Requirement: About 25 minutes total (10 minutes prep, 15 minutes cooking).
- Difficulty Level: Super easy! If you can boil pasta and sauté veggies, you’re set.
- Why It’s Awesome: This dish is budget-friendly, uses pantry staples, and transforms pre-cooked pulled pork into a whole new meal. It’s versatile (swap veggies or spices to your taste), great for feeding a crowd (8 servings!), and perfect for meal prep or family dinners. Plus, it’s a one-skillet meal, so cleanup is a breeze!
With its bold flavors and cheesy finish, this pasta is as satisfying as it is simple. Let’s get cooking!
Essential Ingredients
To make Pulled Pork Pasta for 8 servings, you’ll need these key ingredients. Each one adds a layer of flavor or texture to this hearty dish:
- Penne Pasta (16 oz): A sturdy pasta that holds up to the rich sauce and pork.
- Chopped Sweet Red Pepper (1 cup): Adds sweetness, crunch, and vibrant color.
- Chopped Onion (¾ cup): Brings savory depth to the dish.
- Butter (1 tbsp): Adds richness to the sautéed veggies.
- Olive Oil (1 tbsp): Helps cook the veggies evenly and adds a subtle flavor.
- Garlic Cloves (3, minced): Infuses the dish with warm, savory notes.
- Refrigerated Fully Cooked Barbecued Shredded Pork (1 carton, 16 oz): The smoky, tender star of the dish, saving you time.
- Diced Tomatoes with Mild Green Chiles (1 can, 14½ oz, undrained): Adds tangy, spicy flavor.
- Beef Broth (½ cup): Creates a saucy consistency without overpowering the dish.
- Ground Cumin (1 tsp): Brings warm, earthy spice.
- Pepper (1 tsp): Adds a bold kick to balance the sweetness.
- Salt (¼ tsp): Enhances all the flavors.
- Shredded Cheddar Cheese (1¼ cups): Melts into gooey, sharp goodness.
- Chopped Green Onions (¼ cup): Adds a fresh, mild finish.
Substitutions and Variations:
- Pasta: Swap penne for rigatoni, rotini, or gluten-free pasta.
- Pork: Use leftover homemade pulled pork, shredded chicken, or plant-based meat for a vegetarian option.
- Red Pepper: Substitute with green bell pepper, zucchini, or mushrooms.
- Tomatoes: Regular diced tomatoes work; add a pinch of chili powder for spice.
- Broth: Use chicken or vegetable broth if you don’t have beef broth.
- Cheese: Try Monterey Jack, pepper jack (for heat), or a Mexican blend.
- Add-Ons: Toss in black beans, corn, or spinach for extra texture and nutrition.
Why These Ingredients Matter: The pork and cheese provide protein and richness, while the veggies and tomatoes add fiber and vitamins. The broth and spices create a bold, balanced sauce, making this a hearty, nutritious meal that’s perfect for satisfying hungry eaters.
Step-by-Step Instructions
Let’s make this Pulled Pork Pasta step by step. It’s so quick and easy, you’ll be amazed at the results!
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil.
- Cook 16 oz penne pasta according to package directions (about 10-12 minutes for al dente).
- Drain and set aside, tossing with a drizzle of olive oil to prevent sticking.
Tip: Cook the pasta while prepping the sauce to save time.
Step 2: Sauté the Veggies
- In a large skillet, heat 1 tbsp butter and 1 tbsp olive oil over medium heat.
- Add 1 cup chopped sweet red pepper and ¾ cup chopped onion.
- Sauté for 4-5 minutes, stirring occasionally, until the veggies are tender.
- Add 3 minced garlic cloves and sauté for 1 more minute until fragrant.
Tip: Keep the veggies moving in the pan to prevent burning and ensure even cooking.
Step 3: Add the Pork and Sauce
- Stir in 1 carton (16 oz) barbecued shredded pork, 1 can (14½ oz) diced tomatoes with mild green chiles (undrained), ½ cup beef broth, 1 tsp ground cumin, 1 tsp pepper, and ¼ tsp salt.
- Cook for 2-3 minutes, stirring occasionally, until heated through.
Tip: If the sauce is too thick, add a splash more broth to reach your desired consistency.
Step 4: Combine with Pasta and Cheese
- Add the drained penne pasta and 1¼ cups shredded cheddar cheese to the skillet.
- Stir gently until the cheese melts and everything is well blended, about 1-2 minutes.
Tip: Stir carefully to avoid breaking the pasta, ensuring every piece gets coated in sauce.
Step 5: Serve
- Spoon the pasta into bowls or onto plates.
- Sprinkle with ¼ cup chopped green onions for a fresh finish.
- Serve hot with extra cheese or hot sauce on the side, if desired.
Tip: Let everyone add their own green onions for a fun, customizable touch.
Assembly: Serving the Perfect Pasta
Your Pulled Pork Pasta is ready to steal the show! Here’s how to make it look as comforting as it tastes:
- Serving: Spoon the pasta into deep bowls or plates to showcase the saucy pork and colorful veggies. Sprinkle green onions generously for a fresh, vibrant touch.
- Presentation Tips:
- Garnish with extra cheese, a pinch of parsley, or a sprinkle of red pepper flakes for color and flair.
- Serve in rustic ceramic bowls for a cozy, homey vibe.
- Use a large serving spoon for easy portioning at family dinners.
- Serving Ideas: Pair with a side of cornbread, a green salad, or coleslaw for a complete meal. A cold iced tea, lemonade, or even a light beer complements the smoky flavors.
Pro Tip: For a fun gathering, serve family-style in a large skillet with extra green onions and cheese on the side for guests to add as they like.
Storage and Make-Ahead Tips
This Pulled Pork Pasta is great for leftovers and meal prep. Here’s how to keep it fresh:
- Storage:
- Store leftovers in an airtight container in the fridge for up to 4 days.
- The pasta may absorb some sauce over time, so add a splash of broth when reheating if needed.
- Freezing:
- Freeze the pasta (without green onions) in portion-sized containers for up to 2 months. Thaw in the fridge overnight before reheating.
- The cheese may change texture slightly when frozen, but it’s still delicious.
- Reheating:
- Reheat in the microwave in 1-minute bursts, stirring in between, until hot.
- Or reheat in a skillet over medium heat with a splash of broth or water to revive the sauce.
- Make-Ahead Tips:
- Chop red pepper, onion, and garlic up to a day ahead and store in the fridge.
- Prepare the pork and veggie mixture (without pasta) up to 2 days ahead; refrigerate.
- Cook pasta just before serving to keep it al dente.
Tip: For meal prep, portion into containers with a sprinkle of fresh green onions added just before eating.
Recipe Variations
The Pulled Pork Pasta is super versatile. Here are some fun ways to mix it up:
- Spicy Kick: Add ½ tsp red pepper flakes or a dash of hot sauce with the spices.
- Cheesy Deluxe: Stir in ½ cup mozzarella or pepper jack for extra gooeyness.
- Veggie Boost: Add spinach, mushrooms, or corn to the veggie mix.
- Vegetarian: Swap pork for plant-based meat or beans (like black or pinto).
- Creamy Twist: Stir in ¼ cup sour cream or cream cheese for a richer sauce.
- Southwestern Flair: Use taco seasoning instead of cumin and add a handful of cilantro.
Experiment with what’s in your pantry to make it your own!
Conclusion: A Cozy, Flavorful Winner
The Pulled Pork Pasta is a quick, hearty meal that brings smoky barbecue flavors to your table in just 25 minutes. With tender pork, zesty veggies, melty cheese, and fun penne pasta, it’s a contest-winning dish that’s perfect for busy weeknights, family dinners, or using up leftover pork. Try it as is or add your own spin—maybe some spice or extra veggies? Share your creations with us! Grab your skillet, boil that pasta, and enjoy every smoky, cheesy bite of this comforting meal!
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Pulled Pork Pasta
Description
Ever craved a dish that’s hearty, smoky, and packed with flavor, but doesn’t keep you in the kitchen all day? That’s where Pulled Pork Pasta comes in! This contest-winning recipe combines tender barbecue pulled pork, zesty veggies, and cheesy goodness with pasta for a meal that’s like a warm hug on a plate.
Ingredients
To make Pulled Pork Pasta for 8 servings, you’ll need these key ingredients. Each one adds a layer of flavor or texture to this hearty dish:
- Penne Pasta (16 oz): A sturdy pasta that holds up to the rich sauce and pork.
- Chopped Sweet Red Pepper (1 cup): Adds sweetness, crunch, and vibrant color.
- Chopped Onion (¾ cup): Brings savory depth to the dish.
- Butter (1 tbsp): Adds richness to the sautéed veggies.
- Olive Oil (1 tbsp): Helps cook the veggies evenly and adds a subtle flavor.
- Garlic Cloves (3, minced): Infuses the dish with warm, savory notes.
- Refrigerated Fully Cooked Barbecued Shredded Pork (1 carton, 16 oz): The smoky, tender star of the dish, saving you time.
- Diced Tomatoes with Mild Green Chiles (1 can, 14½ oz, undrained): Adds tangy, spicy flavor.
- Beef Broth (½ cup): Creates a saucy consistency without overpowering the dish.
- Ground Cumin (1 tsp): Brings warm, earthy spice.
- Pepper (1 tsp): Adds a bold kick to balance the sweetness.
- Salt (¼ tsp): Enhances all the flavors.
- Shredded Cheddar Cheese (1¼ cups): Melts into gooey, sharp goodness.
- Chopped Green Onions (¼ cup): Adds a fresh, mild finish.
Substitutions and Variations:
- Pasta: Swap penne for rigatoni, rotini, or gluten-free pasta.
- Pork: Use leftover homemade pulled pork, shredded chicken, or plant-based meat for a vegetarian option.
- Red Pepper: Substitute with green bell pepper, zucchini, or mushrooms.
- Tomatoes: Regular diced tomatoes work; add a pinch of chili powder for spice.
- Broth: Use chicken or vegetable broth if you don’t have beef broth.
- Cheese: Try Monterey Jack, pepper jack (for heat), or a Mexican blend.
- Add-Ons: Toss in black beans, corn, or spinach for extra texture and nutrition.
Why These Ingredients Matter: The pork and cheese provide protein and richness, while the veggies and tomatoes add fiber and vitamins. The broth and spices create a bold, balanced sauce, making this a hearty, nutritious meal that’s perfect for satisfying hungry eaters.
Instructions
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil.
- Cook 16 oz penne pasta according to package directions (about 10-12 minutes for al dente).
- Drain and set aside, tossing with a drizzle of olive oil to prevent sticking.
Tip: Cook the pasta while prepping the sauce to save time.
Step 2: Sauté the Veggies
- In a large skillet, heat 1 tbsp butter and 1 tbsp olive oil over medium heat.
- Add 1 cup chopped sweet red pepper and ¾ cup chopped onion.
- Sauté for 4-5 minutes, stirring occasionally, until the veggies are tender.
- Add 3 minced garlic cloves and sauté for 1 more minute until fragrant.
Tip: Keep the veggies moving in the pan to prevent burning and ensure even cooking.
Step 3: Add the Pork and Sauce
- Stir in 1 carton (16 oz) barbecued shredded pork, 1 can (14½ oz) diced tomatoes with mild green chiles (undrained), ½ cup beef broth, 1 tsp ground cumin, 1 tsp pepper, and ¼ tsp salt.
- Cook for 2-3 minutes, stirring occasionally, until heated through.
Tip: If the sauce is too thick, add a splash more broth to reach your desired consistency.
Step 4: Combine with Pasta and Cheese
- Add the drained penne pasta and 1¼ cups shredded cheddar cheese to the skillet.
- Stir gently until the cheese melts and everything is well blended, about 1-2 minutes.
Tip: Stir carefully to avoid breaking the pasta, ensuring every piece gets coated in sauce.
Step 5: Serve
- Spoon the pasta into bowls or onto plates.
- Sprinkle with ¼ cup chopped green onions for a fresh finish.
- Serve hot with extra cheese or hot sauce on the side, if desired.
Tip: Let everyone add their own green onions for a fun, customizable touch.
FAQs
1. Can I make this pasta gluten-free?
Yes! Use gluten-free penne and ensure your barbecue pork, broth, and tomatoes are gluten-free (most are, but check labels).
2. How can I make it vegetarian?
Swap the pork for plant-based meat, beans, or extra veggies like mushrooms. Use vegetable broth instead of beef broth.
3. What are the health benefits of this pasta?
This dish offers protein from pork and cheese, fiber and vitamins from red pepper and tomatoes, and carbs from pasta for energy. The moderate use of butter and oil keeps it relatively light, making it a balanced, filling meal.
4. Can I use leftover homemade pulled pork?
Absolutely! Use 2 cups shredded homemade pork and reduce the barbecue sauce if it’s already seasoned. Warm through with the veggies.
5. How do I keep the pasta from getting mushy?
Cook pasta just until al dente and store leftovers separately from the sauce if possible. Add a splash of broth when reheating to revive the texture.
6. Can I use a different type of cheese?
Yes! Try Monterey Jack, mozzarella, or pepper jack for a spicy kick. A Mexican blend works great too.
7. How long does it take to make this pasta?
Prep takes about 10 minutes (chopping and prepping), and cooking takes 15 minutes, so you’re done in about 25 minutes.
8. Can I double the recipe?
Yes! Double all ingredients and use a larger skillet or two skillets. Cook pasta in a larger pot to accommodate the extra volume.