Today’s recipe is called Barbecue Spaghetti, though I have decided to rename it Buddy the Elf’s Spaghetti. If you can’t guess why, you’ll see soon enough….
First of all, let me introduce you to my new friend, America: The Cookbook. This tome is home (ooh that rhymed) to an epic amount of regional recipes spanning the length and breadth of the American states. It’s almost 800 pages long, contains very few pictures and a hosts a whole lot of yummy goodness. I’ve already been through it and tabbed all the recipes I want to try. So expect to see a fair few dishes from this book, in the coming weeks.
I decided to try something simple for this week’s recipe, and barbecue spaghetti fit the bill – I had all the ingredients already and it looked easy and quick.
This recipe hails from Memphis, Tennessee and usually has pulled pork added to it, but as semi-vegetarians we decided to skip the meat.
I started off by gathering my dry ingredients. 25g sugar (!), 1 tsp chilli powder, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 paprika, 1/2 dried oregano.
Then I started my linguine (we don’t like spaghetti so we went with linguine, which I’d snapped in half before boiling, so it’s easier to eat) by adding it to a large pot of well-salted boiling water. You need to cook this according to the instructions on the packet.
In a large frying pan I heated some olive oil and added 80g chopped frozen onions (I had these frozen ones left over from a previous recipe) and 75g sliced frozen peppers (again left over from a previous recipe) and cooked these down until tender.
I then added 1 cup (125ml) of barbecue sauce – now here’s where you need to choose your sauce wisely. I happen to live in a house which holds at least five or six different types of barbecue sauce in the pantry at any one time, so I was able to make a choice. Since this recipe already has chilli powder in it, I didn’t want a sauce that was too spicy, but this left only one sauce, which was already quite sweet. I would suggest going for something with mild spice (unless you like things very hot) and one that’s more on the vinegary side. This sauce was not, and I could tell we were basically cooking dessert at this stage….
Nevertheless, I added the sauce along with the spices and sugar (eek!) and, after mixing, I left this to simmer and reduce for 10-12 minutes. I tasted this towards the end of the cooking time, and decided to add some more seasoning and more oregano to try to create a further savoury lift to the sauce.
At this stage you would add your pulled pork. I think adding some meat would have helped us along with the savoury notes it needed, but alas we skipped this step.
I added the cooked linguine and stirred it all up.
In the photo it looks nice and almost Bolognese, but in reality it was spicy dessert. It was so sweet I needed to brush my teeth afterwards. The peppers and chilli did help a little, but still. I couldn’t even finish it all, which is very unlike me!
Even if you have a very sweet tooth, you might still find this too much. Although, feel free to add some pulled pork to this and let me know otherwise. Or if you’re a Memphis native and love this dish, please let me know where I went wrong (other than leaving out the meat!).
I give this recipe 3/10