Dirty Spaghetti Recipe
A one-pot, spicy "dirty" spaghetti made with ground beef and andouille sausage simmered in beef broth until the pasta is tender. Quick to prepare and boldly seasoned—ready in about 30 minutes.
Equipment
- large skillet or pot
- Cutting Board
- Chef's knife
- Wooden spoon or spatula
- Measuring spoons
- tongs
Ingredients
Main
- 2 tablespoons olive oil
- 8 ounces ground beef
- 4 ounces andouille sausage diced small
- 1 medium yellow onion diced
- 1 1/2 cups bell pepper diced
- 1/2 cup celery diced
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon freshly ground black pepper
- 2 cups beef broth
- 8 ounces spaghetti break in half if needed to fit
- 1 teaspoon Worcestershire sauce
- 1/2 cup green onions sliced
Instructions
Directions
- Heat olive oil in a large skillet or pot over medium heat and brown the ground beef and diced andouille sausage.
- Add diced onion, bell pepper, and celery and cook for 4–5 minutes until softened.
- Stir in onion powder, garlic powder, paprika, cumin, oregano, thyme, kosher salt, cayenne, and black pepper and mix to coat the meat and vegetables.
- Pour in beef broth and Worcestershire sauce, add the spaghetti (breaking it in half if needed), and bring to a simmer.
- Cook, stirring occasionally, until the pasta is tender and most of the liquid is absorbed, about 10–12 minutes.
- Remove from heat and top with sliced green onions before serving.
Notes
Break the spaghetti to fit the pot if necessary and stir occasionally to prevent sticking. Adjust cayenne and salt to taste—use low-sodium broth if you want less sodium. Serve with grated Parmesan or hot sauce if desired. Leftovers refrigerate up to 3 days.