This dirty spaghetti is made just like my dirty rice recipe. Dirty spaghetti has absolutely no business tasting this good. It has that Creole or Cajun kick to keep things tasting Southern-style, just how I like it. I've spent over a decade helping people make dinners that don't taste boring, and this recipe is exactly why. If your family suddenly starts requesting spaghetti every week, don't say I didn't warn you.
Dirty Spaghetti Ingredients
- Spaghetti Pasta: Linguine or fettuccine will work if you prefer.
- Ground beef or turkey
- Andouille Sausage: You can also use ground sausage or any sausage you prefer like Italian sausage.
- Creole or Cajun Seasoning: Use Cajun if you prefer spicy.
- Smoked Paprika, Cayenne (for spicy), Salt, and Pepper
- Green Peppers
- White Onions
- Garlic Cloves
- Tomato Paste
- Flour
- Broth: Any broth works: beef, vegetable, chicken, etc.
How to Make Dirty Spaghetti
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Cook the Spaghetti: Cook the spaghetti in a large pot of salted water until al dente according to the package directions. Reserve about 1 cup of the pasta water, then drain the spaghetti and set it aside.
- Brown the Meat: Heat a large skillet or Dutch oven over medium-high heat. I use the same pot I used to cook the pasta. Add ground beef and sausage. Break the meat apart as it cooks until it's browned and no longer pink. Drain any excess grease if needed. I keep the sausage sliced as rounds, but you can break it down if you wish.
- Build the Flavor: Add the diced onion and bell peppers to the skillet. Cook for 4-5 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant.
- Season Everything: Sprinkle in the Creole or Cajun seasoning, smoked paprika, optional cayenne, salt, and pepper to taste. Stir well so the meat and vegetables are evenly coated.
- Add Tomato Flavor and Thickener: Add the tomato paste and stir to combine. Sprinkle in the flour. Add it in stages. Add a little flour, stir, add more and stir.
- Add in Broth and Simmer: Pour in the broth and stir. Bring the pot to a gentle boil by increasing the heat on the stove to medium-high. Place the lid on the pot and lower the heat to low. Cook for 10 minutes.
- Combine the Pasta: Open the pot and add the cooked spaghetti to the pot and toss until every strand is coated in the meat sauce. If the sauce is too thick, stir in a splash of the reserved pasta water until it reaches your desired consistency.
- Simmer One Last Time: Place the lid on the pot and allow the spaghetti to simmer for 5-10 minutes.
- Serve: Serve hot with rolls or garlic bread and a simple salad for the ultimate comfort food dinner.
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Dirty Spaghetti Recipe
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also grab your FREE ebook with my best 30-minute one-pot meals! Dinner stress stops here.
Ingredients
- 7-8 oz spaghetti
- 1 pound ground beef or turkey Substitute if preferred.
- 6 oz andouille sausage Sliced into small pieces. You can substitute ground sausage, pork, turkey sausage, etc.
- 1-2 teaspoons Creole or Cajun Seasoning Use Cajun if you prefer spicy.
- ½ teaspoon smoked paprika
- ½ teaspoon cayenne pepper Optional for spicy
- salt and pepper to taste
- ½ cup chopped green peppers
- ½ cup chopped white onions
- 3-4 garlic cloves Minced
- 2 tablespoons tomato paste
- ¼ cup all-purpose flour
- 2 cups broth Beef, chicken, vegetable, etc.
Instructions
- Cook the spaghetti in a large pot of salted water until al dente according to the package directions. Reserve about 1 cup of the pasta water, then drain the spaghetti and set it aside.7-8 oz spaghetti
- Heat a large skillet or Dutch oven over medium-high heat. I use the same pot I used to cook the pasta. Add ground beef and sausage. Break the meat apart as it cooks until it's browned and no longer pink. Drain any excess grease if needed. I keep the sausage sliced as rounds, but you can break it down if you wish.1 pound ground beef or turkey, 6 oz andouille sausage
- Sprinkle in the Creole or Cajun seasoning, smoked paprika, optional cayenne, salt, and pepper to taste. Stir well so the meat and vegetables are evenly coated.1-2 teaspoons Creole or Cajun Seasoning, ½ teaspoon smoked paprika, ½ teaspoon cayenne pepper, salt and pepper to taste
- Add the diced onion and bell peppers to the skillet. Cook for 4-5 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant.½ cup chopped green peppers, ½ cup chopped white onions, 3-4 garlic cloves
- Add the tomato paste and stir to combine. Sprinkle in the flour. Add it in stages. Add a little flour, stir, add more and stir.2 tablespoons tomato paste, ¼ cup all-purpose flour
- Pour in the broth and stir. Bring the pot to a gentle boil by increasing the heat on the stove to medium-high. Place the lid on the pot and lower the heat to low. Cook for 10 minutes.2 cups broth
- Open the pot and add the cooked spaghetti to the pot and toss until every strand is coated in the meat sauce. If the sauce is too thick, stir in a splash of the reserved pasta water until it reaches your desired consistency.
- Place the lid on the pot and allow the spaghetti to simmer for 5-10 minutes.
- Serve hot with rolls or garlic bread and a simple salad for the ultimate comfort food dinner.
Notes
- Salt the pasta water well to season the noodles from the inside out.
- Cook the pasta just to al dente since it will continue cooking in the sauce.
- Reserve some of the pasta water before draining in case you need to loosen the sauce.
- Drain excess grease if using higher-fat ground beef or sausage.
- Use freshly minced garlic for the best flavor.
- Stir the pasta into the sauce instead of spooning the sauce over the top so every bite is coated.
- Taste and adjust the seasoning before serving.
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Variations and Substitutions
- Linguine
- Fettuccine
- Pepperoni
- Mushrooms
- Jalapeños
- Spinach
- Kale
- Zucchini
- Corn
- Black Beans
- Celery
- Carrots
- Green Onions
- Fresh Parsley
- Fresh Basil
- Gluten-Free Pasta
- Whole Wheat Spaghetti
- Spaghetti Squash
- Zucchini Noodles
Frequently Asked Questions and Recipe Pro Tips
Think of it as dirty rice, but with spaghetti instead. It has the same bold Creole or Cajun-inspired flavors from seasoned ground meat, onions, bell peppers, and spices, but everything gets tossed with pasta instead of rice.
The "dirty" comes from the deeply seasoned meat and spices that coat the pasta, similar to dirty rice. It has nothing to do with the pasta being messy, although you might end up licking the spoon.
Ground beef is the classic choice, but ground pork, turkey, chicken, or even a combination of meats all work well. Use whatever you have on hand.
Absolutely. Add extra Cajun seasoning, cayenne pepper, crushed red pepper flakes, or diced jalapeños if you like more heat. If you're feeding a crowd, keep it mild and let everyone add hot sauce at the table.
Yes. Linguine, fettuccine, bucatini, penne, rotini, or rigatoni all work well. Just cook the pasta until al dente so it holds up when tossed with the meat mixture.
Not at all. The recipe works with just about any pasta shape you have in the pantry.
Definitely. Mushrooms, celery, zucchini, spinach, or even diced tomatoes are easy additions that blend right in.
Yes. Cook the meat mixture and refrigerate it for up to 3 days. When you're ready to eat, cook a fresh batch of pasta and toss everything together.
Pair With These Recipes
You can't go wrong with classic soul food side dishes like Southern green beans and potatoes, Southern cabbage, chicken macaroni salad, Southern deviled eggs, or Southern fried okra.
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