Southern BBQ Spaghetti

  • Servings : 25
  • Prep Time : 20m
  • Cook Time : 7m
  • Ready In : 0m

Spaghetti tossed with slow-cooked BBQ sauce and smoked pork rib meat, onions and peppers


Step 1

Cook the Barilla® pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.

Step 2

For the BBQ Spice: In a bowl, stir together the chili powder, garlic, onion, salt, and pepper.

Step 3

For each serving per order:
Heat 1 oz olive oil in large sauté pan over medium high heat.
Add 4 oz onions and 4 oz peppers and sauté for one minute.
Add 6 oz BBQ sauce and 6 oz pork rib meat, turn down heat to medium and heat through for one minute.
Reheat 2 cups of spaghetti in pasta water
Add spaghetti to BBQ sauce mixture and toss together and heat for one more minute.
Plate in pasta bowl, placing peppers, onions and ribmeat on top.
Garnish with ½ tsp BBQ spice.


  • 25 oz. olive oil
  • 5 lbs. julienned bell peppers
  • 5 lbs. julienned onion
  • 5 qts. BBQ sauce
  • 9 lbs. shredded smoked pork rib meat
  • 6 lbs. Barilla Spaghetti
  • 2 Tbsp chili powder
  • 1 Tbsp granulated garlic
  • 1 Tbsp granulated onion
  • 2 Tbsp smoked sea salt
  • 1 tsp black pepper
Recipe Type:

Leave a Reply

Your email address will not be published. Required fields are marked *

Chef Recommended Cuts
  • Spaghetti
Related Recipes:
  • Barilla Red Lentil Rotini Pasta Salad with Sherry Vinegar and Smoked Paprika Vinaigrette

  • Veggie Penne Salad with Shrimp, Saffron and Paprika

  • ProteinPLUS® Penne with Spicy Lamb Ragout

  • Barilla Whole Grain Penne with Calabrian Chile Butter, Garlic, Cashew & Currant Crumble

  • Barilla Orecchiette with Schug Infused San Marzano Tomato & Eggplant Sauce

Nutritional Info

This information is per serving.