Memphis Barbecue Spaghetti Recipe - The Washington Post

Publish date: 2024-08-02
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At its most basic, barbecue spaghetti is what you would think: barbecue sauce with pulled pork atop some pasta. The trick is finding a balance between the barbecue and the Italian aspects.

Sure, it’s fine to add pork to store-bought sauce and pour it on noodles. But for something closer to the original vision, this recipe makes a slow-cooked, velvety spaghetti sauce with barbecue seasonings. The result is neither Italian nor Southern, but a hybrid.

Pulled pork is available at barbecue joints, at some deli counters and butcher shops.

The sauce can be refrigerated in an airtight container for up to 4 days.

From Smoke Signals columnist Jim Shahin.

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Ingredients

measuring cup

Servings: 6-8

Directions

  • Step 1

    Heat the oil in a large pot over medium heat. Once the oil shimmers, add the onion and bell pepper, stirring to coat. Cook until softened, about 5 minutes. Add the garlic and cook until it releases its aroma, about 2 minutes.

  • Step 2

    Stir in the tomato paste; cook for 1 to 2 minutes, then stir in the powdered mustard, salt, pepper, allspice, cinnamon and crushed red pepper flakes. Cook for 1 minute, then add the tomato puree and brown sugar.

  • Step 3

    Pour in the water, stirring to form a sauce. Once the mixture starts to boil, reduce the heat to low. Cook, uncovered, for about 2 hours, stirring regularly to keep the sauce from scorching. The consistency should be a bit thin -- more like barbecue sauce than a thick spaghetti sauce.

  • Step 4

    Bring a pot of salted water to a boil over medium-high heat. Add the pasta and cook according to the package directions.

  • Step 5

    While the pasta is cooking, stir the pulled pork into the sauce to warm through.

  • Step 6

    Drain the cooked pasta; divide among individual bowls or plates. Spoon a generous amount of sauce over each portion. Serve warm.

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    Nutritional Facts

    Per serving (based on 8)

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    From Smoke Signals columnist Jim Shahin.

    Tested by Andrew Sikkenga.

    Published June 24, 2014

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