Sandi Sheppard


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!


★★★★★ 13 votes

20 Min
40 Min


  • 2
    thick cut slices applewood bacon
  • 1 c
    chopped sweet yellow onion
  • 1
    red bell pepper, diced
  • 1
    red fresno pepper, diced
  • 1
    jalapeño pepper, diced
  • 1
    ripe peach, peeled, pitted and diced
  • 12 oz
    dark ale
  • 6 oz
    tomato paste
  • 1 Tbsp
    minced garlic
  • 1/4 c
    dark brown sugar
  • 1 Tbsp
    hickory smoked mustard
  • 2 Tbsp
    apple cider vinegar
  • 1 Tbsp
    worcestershire sauce
  • 2 tsp
    apple liquid smoke
  • 1 Tbsp
    jamaican jerk seasoning
  • 1 tsp
    hot mexican-style chili powder
  • 1/4 tsp
    ground allspice
  • 1 tsp
    kosher salt
  • 1/4 tsp
    freshly ground pepper
  • 1/2 c
    whipped cream cheese
  • 8
    smoked brat links
  • 1/4 lb
    dry spaghetti, break in half
  • 1 c
    shredded pepper jack cheese with a touch of philadelphia
  • 1/8 c
    chopped fresh basil
  • 1/8 c
    chopped fresh cilantro



  1. 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.
  2. 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!

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