All ages are going to love this dish! This is the deluxe and grown-up version of that 'beanie-thingy' in a can, but ramped-up in flavor and still an easy side to get on the table fast! I've taken spaghetti sauce to a place somewhere between "Italian" and "Bar-B-Que", adding a ripe peach for a 'peachy' companion to the smoky ingredients of the cream cheese based sauce. It's all paired with spaghetti-spiked smoked bratwurst for a one-of-a-kind unique presentation and taste! Spicy shredded pepper jack cheese with a 'touch of Philly' and fresh basil and cilantro finish the dish. Enjoy!
In a large skillet on medium-low heat, fry the bacon until not quite crisp. Remove to drain and chop when cool. Add the onions and peppers to the skillet and saute for 5 minutes. Add the peach and Ale and cook another 5 minutes, then add the tomato paste, garlic, brown sugar, mustard, vinegar, worcestershire, liquid smoke, Jerk seasoning, chili powder, allspice, bacon, salt and pepper and mix well. Add the cream cheese and stir until melted and blended. Partially cover and simmer on low for 30 minutes.
Bring 5 quarts of water to a boil with 1 tablespoon salt. Cut each of the brat links into 4 pieces. Use 5 pieces uncooked spaghetti halves to thread through each brat piece, keeping the brat in the center. When water boils, carefully add brats with spaghetti to the water and cook for 8 minutes. Use a slotted spoon to transfer the brats to the skillet of sauce and toss. Divide equal portions into 4 shallow bowls and top each serving with equal parts shredded cheese, basil and cilantro. Enjoy!