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BBQ Spaghetti Recipe!

2 tablespoons olive oil
1/2 a white onion, diced
3 cloves of garlic, chopped
salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon crushed red pepper
1 pound leftover bbq meat of choice (ideally pulled pork)
1 28-ounce can of whole, peeled tomatoes, crushed by hand
1 pound spaghetti
1/2 cup bbq sauce
several twists of ground black pepper
pork rub or BBQ seasoning to finish

Place a large skillet or dutch oven over medium heat. Add the oil, onion and garlic and let it sweat out for a minute. Season it with a pinch of salt, then add the basil, oregano and red pepper. Once the onion is translucent and softened, add in the pork and break it up with a wooden spoon.

Sauté the pork for about 2 minutes, then add the tomatoes and bring it to a simmer. Simmer it for about 10 minutes. Meanwhile, place a pot of water on to boil the pasta, and season it with salt like a well-seasoned broth. Once the water is boiling, add the spaghetti.

Meanwhile, add the bbq sauce to the pasta sauce and return it to a simmer. Grind in the black pepper and then simmer it, covered, on low, while the pasta cooks.

Once the pasta is Albert Dente, drain it and add it to the pot of sauce, saving a splash of pasta water just in case you need it. Simmer it together, adding a splash of pasta water to help it all come together, then season it to taste with salt and pepper.

Serve it in a bowl, sprinkled with pork rub.

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