Memphis BBQ Spaghetti

Memphis BBQ Spaghetti

Smoky pulled pork and tangy barbecue sauce turn ordinary spaghetti into a Southern favorite.

Total 45 min Makes 6 servings Calories 520/serving

Dietary

Nut free

Allergens

Wheat, Dairy, Red meat

This Memphis-style pasta folds smoky pulled pork and sweet-tangy barbecue sauce through tender spaghetti for a hearty, saucy weeknight dinner. Sautéed onions and bell peppers add depth, while a splash of pasta water keeps everything glossy and well coated. It's a fun way to repurpose leftover pulled pork or a store-bought rotisserie-style barbecue meat into a filling one-bowl meal.

Ingredients

  • 1 pound spaghetti
  • 2 tablespoons vegetable oil
  • 1 yellow onion, diced
  • 1 green bell pepper, diced
  • 3 cloves garlic, minced
  • 2 1/2 cups pulled pork, shredded
  • 1 1/2 cups Memphis-style barbecue sauce
  • 1 cup reserved pasta water
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 2 tablespoons unsalted butter
  • 2 tablespoons fresh parsley, chopped

Method

  1. Bring a 6-quart pot of salted water to a boil and cook spaghetti until al dente, about 10 to 11 minutes.

  2. Reserve 1 cup of pasta water, then drain the spaghetti and set aside.

  3. Heat vegetable oil in a 9-inch skillet over medium heat. Add onion and bell pepper and sauté until softened, about 5 minutes.

  4. Add garlic and cook until fragrant, about 1 minute.

  5. Stir in pulled pork, barbecue sauce, Worcestershire sauce, smoked paprika, black pepper, and salt. Cook, stirring occasionally, until heated through, about 5 minutes.

  6. Add the cooked spaghetti to the skillet along with the butter and reserved pasta water. Toss with tongs until the pasta is evenly coated and the sauce is glossy, about 2 minutes.

  7. Taste and adjust seasoning with additional salt or barbecue sauce as needed.

  8. Divide among bowls and garnish with chopped parsley before serving.

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    Memphis BBQ Spaghetti

    This Memphis-style pasta folds smoky pulled pork and sweet-tangy barbecue sauce through tender spaghetti for a hearty, saucy weeknight dinner. Sautéed onions and bell peppers add depth, while a splash of pasta water keeps everything glossy and well coated. It's a fun way to repurpose leftover pulled pork or a store-bought rotisserie-style barbecue meat into a filling one-bowl meal.

    45 min 6 servings 520 cal

    Ingredients

    • 1 pound spaghetti
    • 2 tablespoons vegetable oil
    • 1 yellow onion, diced
    • 1 green bell pepper, diced
    • 3 cloves garlic, minced
    • 2 1/2 cups pulled pork, shredded
    • 1 1/2 cups Memphis-style barbecue sauce
    • 1 cup reserved pasta water
    • 1 tablespoon Worcestershire sauce
    • 1 teaspoon smoked paprika
    • 1/2 teaspoon black pepper
    • 1/2 teaspoon salt
    • 2 tablespoons unsalted butter
    • 2 tablespoons fresh parsley, chopped

    Method

    1. 1

      Bring a 6-quart pot of salted water to a boil and cook spaghetti until al dente, about 10 to 11 minutes.

    2. 2

      Reserve 1 cup of pasta water, then drain the spaghetti and set aside.

    3. 3

      Heat vegetable oil in a 9-inch skillet over medium heat. Add onion and bell pepper and sauté until softened, about 5 minutes.

    4. 4

      Add garlic and cook until fragrant, about 1 minute.

    5. 5

      Stir in pulled pork, barbecue sauce, Worcestershire sauce, smoked paprika, black pepper, and salt. Cook, stirring occasionally, until heated through, about 5 minutes.

    6. 6

      Add the cooked spaghetti to the skillet along with the butter and reserved pasta water. Toss with tongs until the pasta is evenly coated and the sauce is glossy, about 2 minutes.

    7. 7

      Taste and adjust seasoning with additional salt or barbecue sauce as needed.

    8. 8

      Divide among bowls and garnish with chopped parsley before serving.