MEMPHIS BARBECUE SPAGHETTI

Directions

1. Step 1

   Cook spaghetti in a stockpot full of boiling water for 10 minutes, or until it is al dente.

2. Step 2

   Drain the water; toss the spaghetti with olive oil. Portion into 8-ounce servings.

3. Step 3

   Combine Angela Mia® Spaghetti Sauce, barbecue sauce and beef brisket in a stockpot.

4. Step 4

   Cook over medium heat for 15 minutes, or until internal temperature reaches 165°F. Hold hot for service.

5. Step 5

   To make ONE PORTION: Drop 8-ounce cooked pasta into boiling water for 2 to 3 minutes, or until pasta is hot; drain.

6. Step 6

   Transfer pasta to a serving bowl. Top with 1 cup Memphis barbecue sauce and 1 tablespoon goat cheese.

7. Step 7

   CHEF'S NOTE: Use Angela Mia® No Salt Added Spaghetti Sauce to reduce the sodium.