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Epicurious

Smoky Tomato Spaghetti

Smoky tomato spaghetti in a bowl with a fork.
Photograph by Tonje Thilesen, Food styling by Lauren Stanek, Prop styling by Charlotte Autry

“I usually make this sauce in huge batches for the restaurant,” says Silver Iocovozzi, chef at Neng Jr.’s in Asheville, North Carolina. “I also usually fire it on the smoker and let it roll for a very long time.” To achieve that smoky note entirely indoors, this recipe taps a trio of flavorful ingredients: smoked bacon, smoked paprika, and chipotles in adobo. This recipe readily halves to serve 4; if you’re making the full yield for a crowd, use the biggest pot you have!

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