Pat Neely’s BBQ Spaghetti

Considered the King of BBQ, Pat Neely knows his sauces! And his tried-and-true recipe for BBQ sauce makes an awesome addition to this spaghetti. Feel free to mix things up and make this vegetarian or with pork, chicken or beef.

BBQ Spaghetti
Serves 2 to 4


For Neely’s BBQ Sauce:
2 cups ketchup
1 cup water
1/2 cup apple cider vinegar
5 tablespoons light brown sugar
5 tablespoons granulated sugar
1/2 tablespoon freshly ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce

For the spaghetti:
1 tablespoon extra-virgin olive oil
1 small green bell pepper, chopped
1/2 yellow onion, finely chopped
2 garlic cloves, finely chopped
1 pound pork, cooked and chopped into bite-sized pieces
1 pound spaghetti


1. Make the BBQ sauce: In a medium saucepan over medium-high heat, combine ketchup, water, vinegar, brown sugar, granulated sugar, black pepper, onion powder, mustard, lemon juice, and Worcestershire sauce. Bring to a boil, and reduce heat to simmer. Cooked uncovered, stirring frequently, for 1 hour 15 minutes. 

2. Make the spaghetti: In a large skillet over medium heat, heat olive oil. Sauté the pepper, onion, and garlic until tender, about 1 to 2 minutes. Add 3 1/2 cups BBQ sauce (save remaining sauce for another use) and bring to a boil. Reduce the heat to a low simmer and add the chopped meat (for vegetarian reserve some sauce without the meat).

3. Bring a large pot with salted water to a boil. Add spaghetti and cook until al dente (firm but not hard), about 7 minutes. Drain. Toss spaghetti with sauce.

Get more delicious recipes by heading to Pickler & Ben’s Recipe Archive!

🍽 Follow our Pickler & Ben Food Instagram!

Print this recipe