Bbq Spaghetti Recipe

Prepare aromatics

Heat a large deep skillet or Dutch oven over medium heat. Add olive oil (2 tbsp). When shimmering, add the finely diced onion (1 cup) and sauté until translucent, about 5–7 minutes. Add the minced garlic (3 cloves) and cook 30–45 seconds until fragrant, stirring so it doesn't brown.

Build the sauce

Add the tomato passata (2 cups), tomato sauce (1 cup), and beef or chicken broth (1 cup) to the pan. Stir to combine and bring to a gentle simmer.

Add flavorings

Whisk in the BBQ sauce (1 cup), brown sugar (2 tbsp), apple cider vinegar (2 tbsp), and Worcestershire sauce (1 tbsp) until evenly combined. Add smoked paprika (1 tsp), dried oregano (1 tsp), red pepper flakes (1 tsp), kosher salt (1 tsp), and freshly ground black pepper (1 tsp). Taste and adjust seasoning: add more salt, sugar, or BBQ sauce if you prefer sweeter or tangier.

Simmer with pork

Stir in the pulled pork (4 cups), breaking up any large clumps with a spoon. Reduce heat to low and simmer, uncovered, 15–20 minutes to allow flavors to meld and sauce to thicken slightly. If sauce becomes too thick, add up to 1/2 cup additional broth or water to reach desired consistency.

Finish sauce

Once the pork is heated through and the sauce has a balanced sweet-smoky-tangy flavor, remove from heat and keep warm while preparing pasta. Adjust seasoning again if needed.

Cook spaghetti

Bring a large pot of salted water (about 4–6 quarts) to a rolling boil. Add the dry spaghetti (1 lb) and cook according to package instructions until al dente (typically 8–10 minutes). Reserve 1 cup of pasta cooking water, then drain the spaghetti.

Combine pasta and sauce

Return the drained spaghetti to the pot or to the skillet with the sauce (if your pan is large enough). Add 1/2 cup of the reserved pasta water to the sauce to loosen if needed, then add the spaghetti and toss gently to coat. If the sauce seems dry, add more reserved pasta water, 1–2 tbsp at a time, until the spaghetti is evenly coated and saucy (total added as needed up to the reserved cup).

Plate and garnish

Divide the BBQ spaghetti among 4–6 bowls. Sprinkle each serving with grated Parmesan cheese (about 1/4 cup per serving) and chopped fresh parsley (about 1/2 tbsp per serving). If using, garnish with thinly sliced red onion for brightness. Serve immediately.