SMOKY SAUSAGE & CHEESY-PEACH B-B-Q SPAGHETTI

Name: SMOKY SAUSAGE & CHEESY-PEACH B-B-Q SPAGHETTI
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Ingredients: 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

By Sandi Sheppard
@SandiShep

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!

Rating:

★★★★★ 13 votes5

Comments:

19 Comments

Serves:

Prep:

20 Min

Cook:

40 Min

Ingredients

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
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How to Make SMOKY SAUSAGE & CHEESY-PEACH B-B-Q SPAGHETTI

Step-by-Step

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!