Wednesday, May 30, 2012
Sometimes it Works!!!!!
With my smoked pork, I made BBQ pasta. The first time I had ever tried BBQ spaghetti, I was in Memphis with my husband. I fell in love with it and recreated it at home. What I made at home though, was very fattening. This time I tried to be more health conscience. It turned out very well, and the whole family really liked it. Instead of BBQ sauce, which has quite a few carbs, I used beef broth as my base. I ended up with a very light and flavorful pasta dish that really showed off the flavors of the pork. I used a penne pasta as that was what I had on hand, but I think spaghetti would have been a better choice.
1 lb. whole grain pasta - your choice
1 1/2 tbsp olive oil
3 cloves garlic, minced
1-2 tbsp tomato paste
1 1/2 tbsp rub from pulled pork
1 quart beef stock
Pulled pork - your choice on how much
Splash half and half
Grated cheddar cheese
Cook pasta according to package directions. Saute garlic in olive oil for 2-3 minutes. Add tomato paste and combine. Add beef stock and bring to a boil. When stock is boiling add pork and rub and lower temperature to a simmer. Once meat is heated through, add splash of half and half and combine. Add cooked pasta and serve immediately with grated cheese on top.
The only change I would make for next time is too add some flour to the oil, paste and garlic. This would make the sauce a bit thicker. The whole grain pasta is now a staple in our house - the kids don't even notice a difference.
Till next time!!