This one-pan dirty spaghetti is a bold, savory twist on a classic comfort dish, packing layers of smoky, spiced flavor into every bite.
Cooking everything in a single skillet allows the pasta to soak up the rich broth, seasoned meat, and aromatic vegetables, creating a deeply satisfying meal with minimal cleanup.
Loaded with ground beef, smoky andouille sausage, and a blend of Cajun-inspired spices, this dish lives up to its “dirty” name—in the best way possible.
The result is a hearty, flavor-packed pasta that’s perfect for busy weeknights when you want something quick, filling, and seriously delicious.
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4
Ingredients
- 2 tablespoons olive oil
- 8 ounces ground beef
- 1 medium yellow onion, diced
- 1 1/2 cups diced bell pepper
- 1/2 cup diced celery
- 4 ounces andouille sausage, diced small
- 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, broken in half
- 1 teaspoon Worcestershire sauce
- 1/2 cup sliced green onions (for garnish)
Directions
- Heat olive oil in a deep skillet with a tight-fitting lid over medium-high heat. Add ground beef and cook for 3 to 4 minutes, breaking it into small crumbles as it browns.
- Add diced onion, bell peppers, celery, and andouille sausage to the skillet. Cook for about 2 minutes, stirring occasionally, until vegetables begin to soften.
- Sprinkle in onion powder, garlic powder, paprika, cumin, oregano, thyme, cayenne, black pepper, and salt. Stir well and cook for another 1 to 2 minutes to toast the spices.
- Pour in the beef broth and bring the mixture to a simmer.
- Add the broken spaghetti, spreading it evenly in the pan. Cover tightly and cook for 2 minutes.
- Uncover, stir, then cover again. Continue this process—stirring every 2 minutes—until the pasta is tender and has absorbed most of the liquid.
- Turn off the heat and stir in Worcestershire sauce. Taste and adjust seasoning with additional salt if needed.
- Serve hot, garnished with sliced green onions.
Chefs Notes
- For extra richness, use a mix of beef and pork instead of all ground beef.
- If you like it spicier, increase the cayenne or add a dash of hot sauce at the end.
- Keep an eye on the liquid level—add a splash of broth or water if the pasta needs more moisture while cooking.
- This dish reheats well and tastes even better the next day as the flavors continue to develop.