Memphis Style Barbecue Spaghetti
Get ready to tantalize your taste buds with Memphis Style Barbecue Spaghetti—an irresistible fusion of Southern barbecue and Italian comfort food. This crowd-pleasing dish combines tender pulled pork, savory barbecue sauce, and al dente spaghetti for a smoky, tangy, and hearty meal that's anything but ordinary. The rich sauce, crafted from crushed tomatoes, sautéed onions, green bell peppers, and a medley of bold seasonings like smoked paprika and Worcestershire sauce, ties it all together with a luscious depth of flavor. Perfect for weeknight dinners or backyard gatherings, this unique recipe is a deliciously unexpected twist on classic spaghetti that will leave everyone craving seconds. Garnish with fresh parsley for a pop of color and enjoy a true taste of Memphis in every bite!
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Recipe Information
Ingredients
- 12 oz spaghetti
- 2 cups pulled pork (cooked)
- 1.5 cups barbecue sauce (your favorite kind)
- 1 cup canned crushed tomatoes
- 1 medium yellow onion, finely diced
- 1 medium green bell pepper, finely diced
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 cup chicken broth
- 1 tbsp Worcestershire sauce
- 1 tsp smoked paprika
- 0.25 tsp cayenne pepper (optional, for heat)
- 0.5 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley, chopped (optional, for garnish)
Instructions
Fill a large pot with water, add a generous pinch of salt, and bring it to a boil.
Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
In a large skillet or saucepan, heat the olive oil over medium heat.
Add the diced yellow onion and green bell pepper and sauté for 5-7 minutes, until softened.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the crushed tomatoes, barbecue sauce, and chicken broth to the skillet. Stir to combine.
Season the sauce with Worcestershire sauce, smoked paprika, cayenne pepper (if using), salt, and black pepper.
Bring the sauce to a simmer and let it cook for 15-20 minutes, stirring occasionally, to allow the flavors to meld.
Stir in the cooked pulled pork and simmer for an additional 5 minutes until the pork is heated through.
Add the cooked spaghetti to the skillet with the sauce and toss to coat the pasta completely.
Let the spaghetti sit in the sauce for 2-3 minutes to absorb the flavors.
Serve the barbecue spaghetti hot, garnished with freshly chopped parsley if desired.
Nutrition Facts
Calories |
2859 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.0 g | 135% | |
| Saturated Fat | 29.0 g | 145% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 381 mg | 127% | |
| Sodium | 7048 mg | 306% | |
| Total Carbohydrate | 322.9 g | 117% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 179.6 g | ||
| Protein | 152.3 g | 305% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 419 mg | 32% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 4112 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
