Dirty Spaghetti
This Dirty Spaghetti Recipe takes everything you love about Louisiana dirty rice and tosses it with a big pile of spaghetti. Ground beef, smoky andouille sausage, and the Cajun holy trinity simmer in a rich, savory gravy that coats every single strand. There is no red sauce here, just deep brown, peppery comfort that tastes like it cooked all afternoon but actually comes together in about 40 minutes.
Equipment
- Large Dutch oven or deep skillet for building the gravy
- Large stockpot for boiling the spaghetti
- Sharp chef's knife for dicing the vegetables and slicing the sausage
- Cutting board
- Colander for draining the pasta
- Wooden spoon for stirring and breaking up the beef
- Tongs for tossing the pasta in the gravy
- Small bowl for the spice mix
- Liquid measuring cup for saving the pasta water
Ingredients
For the Pasta
- 1 pound spaghetti 455g
- 1 tablespoon kosher salt for the pasta water
For the Gravy
- 1 tablespoon olive oil
- 1 pound ground beef 455g, 80/20 blend
- 12 ounces andouille sausage 340g, sliced into half-moons
- 1 medium yellow onion about 1 cup or 150g, diced
- 1 green bell pepper diced
- 2 celery stalks celery diced
- 4 cloves garlic minced
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 tablespoons tomato paste
- 3 cups low-sodium beef broth 720ml
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Cajun seasoning
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1 cup reserved pasta water 240ml
- 1 to 2 teaspoons Louisiana hot sauce optional
For Garnish
- 3 green onions thinly sliced
- 2 tablespoons fresh parsley chopped
- kosher salt to taste
Instructions
- Dice the onion, bell pepper, and celery into 1/4-inch pieces. Mince the garlic, slice the sausage into thin half-moons, and combine the Cajun seasoning, smoked paprika, thyme, and black pepper in a small bowl.
- Boil the spaghetti in salted water for 1 to 2 minutes less than package directions. Reserve 1 cup of pasta water, then drain the pasta without rinsing.
- Heat olive oil in a Dutch oven over medium-high heat. Brown the andouille sausage for 3 to 4 minutes, then transfer to a plate, leaving the drippings in the pot.
- Add the ground beef to the same pot and break it into crumbles. Cook for 6 to 8 minutes until browned, then spoon out excess grease, leaving about 2 tablespoons behind.
- Add the onion, bell pepper, and celery to the beef and cook for about 5 minutes until softened. Stir in the garlic for 30 seconds, then add the Cajun seasoning mixture and stir for 1 minute.
- Push the meat and vegetables to the sides, add butter to the center, then sprinkle in the flour and stir everything for 2 minutes. Add tomato paste and stir for 1 minute, then slowly pour in the beef broth while scraping up browned bits. Stir in Worcestershire sauce, return the sausage, and simmer for 8 to 10 minutes until thickened.
- Add the drained spaghetti to the pot and toss with tongs until coated. Pour in about 1/2 cup of reserved pasta water and toss for 2 minutes, adding more water if needed. Taste and season with salt and hot sauce.
- Remove from heat and let rest for 2 minutes. Scatter green onions and parsley over the top and serve hot with extra hot sauce on the side.
Notes
- Undercook the pasta slightly: The spaghetti finishes in the gravy, so pulling it early keeps it from turning soft.
- Save the pasta water: The starch helps the gravy cling to the noodles and gives it a silky finish.
- Brown the meat well: Deep browning builds the dark, savory base that gives the dish its name.
- Do not skip the roux: Cooking the flour for a full 2 minutes prevents a pasty taste.
- Add the broth slowly: Pouring gradually while stirring keeps the gravy smooth and lump free.
- Use low-sodium broth: Cajun seasoning and andouille are already salty, so this gives you control.
- Taste before salting: Season at the end, after the flavors have come together.
- Let it rest: Two minutes off the heat lets the gravy thicken to the perfect coating consistency.
- Choose a wide pot: More surface area means easier tossing and better browning.
- Storage: Refrigerate leftovers in airtight containers for up to 4 days, or freeze for up to 2 months. Reheat on the stovetop with a splash of broth or water.
Nutrition
Serving: 1BowlCalories: 700kcalCarbohydrates: 75gProtein: 35gFat: 28gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 90mgSodium: 1100mgPotassium: 600mgFiber: 4gSugar: 6gVitamin A: 20IUVitamin C: 30mgCalcium: 6mgIron: 25mg
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