Pat: A passion for pasta via Memphis equals . . . barbecue spaghetti?!? Initially, our customers were skeptical about trying this dish—that is, until Tony and I started giving out free samples to everyone who came through the door. After about two weeks, the sampling wasn’t necessary, because people were hooked. These days we go through about 200 gallons of barbecue spaghetti a week; people from all over the country go wild for the tangy, saucy noodles tossed with smoky chunks of meat (it’s become one of our best-selling dishes). And we promise, after making this dish, you’ll understand why. Serve it as a side dish (with barbecued or roasted meats) or as a meal.

Ingredients

　　2 tablespoons olive oil

　　1/4 cup diced yellow onion

　　1/4 cup diced green bell pepper

　　2 garlic cloves, minced

　　4 cups Neely’s Barbecue Sauce (page 25)

　　2 pounds cooked spaghetti

　　2 pounds smoked pork, beef, or chicken, coarsely chopped (see note)

　　Hot sauce (optional)

　　Heat the olive oil in a large skillet over medium heat. Add the onion, bell pepper, and garlic, and cook, stirring frequently to prevent from sticking, until the vegetables have softened, 3 to 4 minutes. Reduce the heat to low, stir in the Neely’s Barbecue Sauce, and simmer for about 5 minutes, until slightly reduced. When you’re ready to serve the dish, add the spaghetti, smoked meat, and hot sauce, if desired, and toss well to combine.

　　Cooks' Note

　　You can also use grilled or roasted meat, although it won’t deliver the same smoky flavor.

　　From Down Home with the Neelys by Patrick and Gina Neely Copyright (c) 2009 by Patrick and Gina Neely Published by Knopf.Patrick and Gina Neely are owners of Neely's Bar-B-Que in Memphis and hosts of several Food Network shows, including the series Down Home with the Neelys, one of the highest-rated programs to debut on the popular Food Network. High school sweethearts who reconciled at their ten-year reunion, they have been married since 1994. They live in Memphis with their two daughters.Paula Disbrowe collaborated with Susan Spicer on Crescent City Cooking and is the author of Cowgirl Cuisine.