Use 2 pots. In one pot, portion out the amount of BBQ Bolo that would like to have on your pasta (500ml is a good amount for 2 people). Bering your bolo up to a boil and turn down to a simmer, stirring frequently to ensure the sauce doesn't burn. Note that there are nubs of confit smoked garlic throughout the sauce - you can mash those down and dissolve them into the sauce, or keep them whole and enjoy the rich flavour contrast they provide. While your sauce is re-heating, bring the other pot of water up to a boil. Make it has been seasoned generously (preferably with Kosher salt) - it should taste like the Mediterranean Sea. Pour your favourite noodle into the water, following the cooking instruction. Strain when ready, and add it to the sauce to finish cooking the noodle. If you have Grana Padano add some now, and save some for plating. If you enjoy finishing oils, such as a Peperoncini Oil, apply that in the bowl before covering in cheese! Enjoy!