Burnt Ends White BBQ Sauce Gemelli

  • Servings : 25
  • Prep Time : 15m
  • Cook Time : 6m
  • Ready In : 0m

Classic Southern flavors of burnt ends tossed with a horseradish-spiked white BBQ sauce and gemelli pasta.



Step 1

Cook the Barilla® pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from
sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler.
Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.

Step 2

For Horseradish White BBQ Sauce:
Place all ingredients in large stainless steel bowl and whisk until combined well.

Step 3

For each serving per order:
Heat ½ oz canola oil in large sauté pan over medium high heat.
Add 6 oz burnt ends and sauté for two minutes or until heated through.
Add 6 oz white BBQ sauce and 2 c. Gemelli pasta, toss until well combined and warmed through.


  • 6 lbs. Barilla Gemelli
  • 13 oz. canola oil
  • 9 1/2 lbs. burnt ends from BBQ, chopped
  • 18 cups mayonnaise
  • 3 cups apple cider vinegar
  • 1/3 cup minced garlic
  • 3/4 cup brown mustard
  • 2 tsbp kosher salt
  • 1 cup prepared horseradish
  • 2 tbsp black pepper
Chef Recommended Cuts
  • Gemelli
Related Recipes:
  • Braised Short Rib Penne

  • Rigatoni Sausage Caponata

  • Baked Orzotto with Cavallo Nero and Spring Peas

  • Campanelle al Salmone

  • Barilla Elbow Mac and Cheese with Turmeric and Roasted Cauliflower

Nutritional Info

This information is per serving.