Barbecue spaghetti may be new to northerners, but not to the people in Memphis, Tennessee. AFC leaves the animal out and shows you how to make a quick Barbecue Marinara – two sauces combined – marinara and barbecue! An easy restaurant or home dish!!
Serve over spaghetti or linguini, then top with shredded veggie cheese – Daiya Dairy Free makes a good block of Monterey Jack. Then enjoy the twirl!!
CNAP ClipBoard: Combining barbecue sauce with a traditional marinara sauce creates an exceptionally rich palate experience. You can call it an Italian Barbecue or the Southern Italian. You pick. Or even better, come up with something new!
24 oz. jar DELALLO TOMATO BASIL PASTA SAUCE (or your favorite jarred sauce)
2 T. jarred minced garlic
1/4 c. HEINZ KENTUCKY BOURBON BARBECUE SAUCE – I chose this barbecue sauce for it’s richness and thickness
2 T. extra virgin olive oil
1 t. liquid smoke
1 t. dried basil
1/2 t. dried mint
1/2 t. dried oregano
1/4 t. ground allspice
light sprinkle red cayenne pepper
fresh grind black pepper
salt to taste
1 lb. spaghetti or linguini – cook according to pkg. instructions, in lots of sufficiently salted boiling water, then drain, rinse lightly under cool water
Combine all sauce ingredients in saucepan, stirring after each addition. Cook, on low heat, uncovered, for about 30 minutes.
Serve over cooked spaghetti or linguini, then top with veggie cheese.
7.1 oz. block Daiya MONTEREY JACK STYLE CHEESE, shredded over large holes of hand grater
Notes: All those tiny bits of white you see in the sauce aren’t seeds. It’s minced garlic. We like a lot of garlic in our sauces, so we use a lot.