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Cajun-American·Main Course

Dirty Spaghetti

A flavorful one-pan Cajun-style pasta dish where spaghetti is cooked directly in beef broth with the 'holy trinity' of vegetables, ground beef, and smoky andouille sausage.

Prep

10m

Cook

25m

Total

35m

Serves

6

Method

  1. 01

    Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add ground beef and cook for a few minutes while crumbling with a spatula until browned. Stir in the diced onion, bell peppers, celery, and andouille sausage. Cook for about a minute.

    Step 1
    Watch · 0:26
  2. 02

    Add the onion powder, garlic powder, paprika, cumin, thyme, oregano, black pepper, cayenne, and salt. Stir all the seasonings together and cook for another 2 minutes until the vegetables begin to soften.

    Step 2
    Watch · 1:25
  3. 03

    Pour in the beef broth and stir to combine. Bring the mixture to a simmer.

    Step 3
    Watch · 2:30
  4. 04

    Add the raw spaghetti (broken in half) to the pan. Spread it out as evenly as possible. Once the noodles begin to soften in the hot broth, push them down into the liquid.

    Step 4
    Watch · 2:45
  5. 05

    Cover with a tight-fitting lid and cook over medium-high heat for 2 minutes. Uncover, stir thoroughly, and repeat this cover-and-stir process every few minutes until the pasta is cooked through and the liquid has reduced into a sauce. If the pan dries out before the pasta is tender, add a splash of water or extra broth.

    Step 5
    Watch · 3:12
  6. 06

    Taste and adjust seasonings with salt if needed. Stir in the Worcestershire sauce. Serve in bowls garnished with finely sliced green onions.

    Step 6
    Watch · 4:50

From Chef John

  • “You are after all the swamp thing of making sure these flavors sing.”
  • “Turn our holy trinity into the four horsemen of the flavor apocalypse.”
  • “A little bit of bitter makes everything better.”