It is BBQ pasta. That's all you need to know.

We just threw a huge New York Wine and Food Festival bash hosted by impossibly masculine celebrity chef Robert Irvine called Barbecue & the Blues. 16 NYC restaurants gave us their takes on BBQ, including Robert himself, who slayed the crowd with his BBQ Beef Brisket Cannelloni. Because we know you totally dominate your kitchen/kitchenette, we snagged the recipe for you


2 lbs pulled smoked brisket 2 cups fresh ricotta 1 1/3 cups BBQ sauce of choice 1/4 cup BBQ of choice, for tomato sauce 8 cups tapioca powder 4 cups tomatoes, diced 1 cup red onions, julienned 2 sprigs parsley 1 sprig thyme1 sprig rosemary1 tsp garli

Tomato Sauce:

  • 1 tbsp thyme, minced
  • 1 tsp cayenne
  • 1 tsp garlic, minced
  • 1 tsp turmeric
  • 1 tbsp black pepper
  • 2 tbsp sea salt
  • 2 egg yolks, whipped or 1/2 cup Tapioca Powder
  • 12 3 x 6 inch fresh pasta sheets
  • 1 cup smoked gouda, shredded
  • 2 eggs, mixed, held in reserve

1. Prepare the tomato sauce. In a saucepot, add all sauce ingredients and simmer over medium heat until a reduced sauce results. This should take 45mins to 1hr. Once reduced, remove whole herbs and chill until usage for topping pasta.2. It's time for the BBQ powder. In a food processor, blend BBQ sauce for 1min then add powder 1/3 portion at a time until smooth powder results. Then remove and cover.3. Now, begin making the pasta. In a bowl, blend ricotta, shredded brisket, BBQ sauce, eggs and all spices, mixing well.4. After mixing filling, preheat the oven to 400 degrees then lay pasta sheets on a clean smooth counter and brush long edges with reserved egg mixture, then portion filling into bottom edge, using 2 tbsp per sheet.5. Once stuffed, roll pasta and ensure roll is sealed with previous egg mixture. Once all sheets have been filled, top with cheese and reserved tomato mixture, and bake for 10-15mins or until hot. Once heated, remove from oven and serve, finishing with BBQ powder.