Spaghetti Western Dinner

Back in mid 1960’s, when westerns were in vogue, an Italian director, Sergio Leone made a little film called Fist full of Dollars. Starring Clint Eastwood, it was a box office hit. While other Westerns had been made in Europe before that point, none really were huge successes.

Originally used as a term of derision, “Spaghetti Westerns” ultimately came to define a style of the Western genre.

This fusion of European film making and American themes proved successful for some and laughable results for others. This is true in many fusion foods. I’ve seen this in some of what I’ve made: success (Irish Egg Rolls, Breakfast Lasagna) and some not as strong (they don’t make the blog). Today I offer up a true Spaghetti Western of food, Barbecue Spaghetti.

This was surpassingly good.

The use of pre-made pulled pork really reduces the effort for this dish.

Making the sauce.

Frying up the aromatics.

Putting it all together.

I’d take a Fist Full of this!

Barbecue Spaghetti

Prep Time: 0 hours 40 minutes | Cook Time: 2 hours 5 minutes | Makes: 4 servings | Difficulty: Easy

Ingredients:

For the Seasoning Mix:

• 1 cup paprika
• 1/4 cup granulated sugar
• 1 teaspoon onion powder

For the Spaghetti:

• 1 3/4 cups ketchup
• 1/2 cup packed light brown sugar
• 1/4 cup granulated sugar
• Freshly ground pepper
• 1 1/2 teaspoons onion powder
• 1 1/2 teaspoons mustard powder
• 2 tablespoons fresh lemon juice
• 2 tablespoons Worcestershire sauce
• 1/2 cup apple cider vinegar
• 2 tablespoons extra-virgin olive oil
• 1 medium red or green bell pepper, diced
• 1 medium onion, diced
• 1 1/2 pounds pulled pork
• Kosher salt
• 1 pound spaghetti

Directions:

Make the seasoning mix: Combine the paprika, sugar and onion powder in a small bowl. Store in an airtight container for up to 6 months.

Make the barbecue spaghetti: Combine the ketchup, both sugars, 1 1/2 teaspoons pepper, the onion powder, mustard powder, lemon juice, Worcestershire sauce, cider vinegar, 1/3 cup seasoning mix and 1 cup water in a large pot or Dutch oven. Bring to a boil over high heat, stirring frequently to prevent the sauce from sticking to the pot. Reduce the heat to low and simmer, uncovered, 1 hour.

Heat the olive oil in a large skillet over medium-high heat. Add the bell pepper and onion and cook, stirring, until the vegetables soften, about 5 minutes. Add the sautéed vegetables and pulled pork to the sauce and continue to simmer, 1 more hour.

Bring a large pot of salted water to a boil. Cook the spaghetti as the label directs. Drain, then add to the pot with the sauce and toss.

Source: http://m.foodnetwork.com/recipes/recipe/546383